Smoked Brisket

By á-28

This Smoked Brisket recipe is cooked low and slow, the way succulent BBQ is meant to be cooked. Serve this brisket with your favorite BBQ sauce or on sandwhiches for a scrumptious and filling meal any time of the year. This recipe also goes great with all of your favorite sides like potato salad and grilled vegetables.

Ingredients

• RUB:
• 1/2 cup salt
• 1 cup turbinado sugar
• 1 cup dark brown sugar
• 1/3 cup chili powder
• 1/4 cup paprika
• 6 tablespoons black pepper
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 3 tablespoons ground cumin
• 1 tablespoons cayenne
• 1 (10 to 12-pound) whole beef brisket

Details

Servings 30
Preparation time 20mins
Cooking time 800mins

Preparation

Step 1

Combine all dry ingredients in a medium bowl and mix well. Set aside.

Prepare a smoker or a grill, following manufacturers directions. Stabilize the temperature at 220°F. Use a mild wood such as hickory or cherry for the smoke flavor.

Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until the internal temperature, as read on a digital thermometer with the probe inserted into the thickest part of the brisket, reaches 200°F, 12 or more hours.

You will notice that at about 165°F to 170°F, the internal temperature will plateau and remain constant over a long period of time (many hours). This is because, initially the heat from the smoker will begin to raise the temperature of, and cook the meat. Then, once the plateau is reached, all that heat is doing quite a different job. It's breaking down all the connective tissue in that tough piece of meat, converting the collagen into gelatin. The gelatin is what gives BBQ that lip-smacking, finger licking, goodness. Be patient Grasshopper, the temperature will rise once again after all the connective tissue has been broken down.

Once the internal temp has reached 195°F to 200°F, remove the brisket from the smoker.

Let the brisket rest at least half an hour on a cutting board loosely covered with foil.

Slice the brisket against the grain (this is crucial if you don't want stringy BBQ). Serve and enjoy!