Smoked Brisket
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
5 tbsps
Brown Sugar4.5 tsps
Kosher Salt3 tsp
Ground Black Pepper4.5 tsps
Paprika1.5 tsps
Dry Mustard1 tbsp
Ancho Chile (powder)1 tsp
Granulated Onion1 tsp
Granulated Garlic1 cup
Turbinado Sugar4.5 tbsps
Light Brown Sugar (brownulated)Directions:
1
Trim the brisket, leaving 1/4 inch of fat
2
Lightly score the fat so the rub can sink in
3
In a medium bowl, combine the remaining ingredients (except the sugar shake) and thoroughly rub over the brisket
4
Wrap the meat in plastic and refrigerate for at least 6 hours or up to overnight
5
About 45 minutes before you're ready to grill, pull the brisket out of the refrigerator and let come to room temperature
6
Prepare your smoker or grill for barbecuing, using the indirect heat setup with a drip pan in place, and preheat to 190 degrees F
7
Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals
8
Oil the hot grate and place the brisket in fat side up and smoke, covered, for 1 to 1 1/4 hours per pound
9
This could take as little as 5 hours or as many as 10
10
You want the brisket to reach an internal temperature of 180 degrees F to 185 degrees F
11
Let the brisket rest for a few minutes before cutting into it
12
Remember to always cut across the grain
13
Finish with a sprinkle of the Brisket Sugar Shake
14
Once your brisket is sliced on the plate, give it a little sprinkle with this shake to round out the rich, fatty flavor of the beef
15
Combine all the ingredients in a small bowl and store in an airtight container
16
Makes just over 1 cup