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Slow Smoked Beef Brisket

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2013-05-27-18.24.07.jpg

SLOW SMOKED BBQ BRISKET

• Buy a "point cut" beef brisket which is well-marbled with fat and weighs about 8 lbs.

• Season the brisket generouslywith Bondat All Purpose Rub, and allow to cure overnight.

• Set up a smoker or charcoal grill (coals placed on one side of the grill for indirect grilling).

• Fill the smoker or grill with about 1/3 of a bag of unlit charcoal briquets.

• Using a chimney starter, light about 20 charcoal briquets, wait until the coals are "white hot", then place the lit coals on top of the pile of unlit charcoal.

• Place about 4 to 5 fist-sized wood chunks on top of the charcoal, one of them on the lit coals and the others on the unlit coals, then close the lid of the smoker.  The wood chunks will serve as the source of smoke to flavor the beef.  Recommended woods for brisket include hickory, oak, and pecan.

• Adjust the air vents until the smoker temperature reaches a stable 250 deg F, then open the lid and place the brisket on the grill grates.  Close the lid of the smoker.

• Monitor the smoker temperature, adjusting the vents or adding charcoal as needed in order to maintain the 250 deg temperature.

• After 5 to 6 hours, wrap the brisket in aluminum foil.  Foiling the meat will help to speed up the cooking process and keep the brisket moist by allowing the beef to braise in its own natural juices.  Place the foiled brisket back into the smoker.

• Continue to cook the brisket another 5 hours, then check the temperature of the beef using a meat thermometer.  Take temperature readings at multiple locations on the brisket, checking to see if each temperature reading is in the range of 190 to 200 deg.

• When the thermometer probe is inserted into the brisket, the meat should feel tender and offer little resistance.  If the meat has not reached at least 190 deg internal temperature or does not feel tender, place it back into the smoker until the desired temperature and tenderness is achieved.

• Allow the brisket to "rest" wrapped in foil for another hour.

• Slice brisket against the grain of the meat into 1/2 inch thick slices, and serve.



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