QUICKER SMOKED BRISKET
This is more of a method than a recipe.You can use your favorite rub and sauce and make it your own. America's Test Kitchen devised this method to shorten the usual 12 hour slow smoking process. You use the grill for 2 hours and finish in the oven. The results were impressive. My family loved it.
Provided by PsychRN
Categories Meat
Time 6h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Trim brisket leaving 1/4 inch of fat on topside of brisket; set aside.
- Mix the rest of ingredients for rub mix.
- Coat the meat with the rub. Cover and refrigerate 24-48 hours.
- When setting up your grill, build your fire using charcoal and bank the coals to one side of the grill.
- In a foil packet place wood chips that have been soaked in water. Poke holes in the packet and place on top of thr coals.
- Place the brisket on the "cold" side of the grill and cook for 2 hours. Then tightly wrap the meat in foil and put in a shallow pan.
- Finish the brisket in the oven baking at 300 degrees for 4 hours.
- Allow the meat to rest at least 30 minutes before slicing thinly against the grain.
- The juices from the baking pan are delicious mixed in with your favorite sauce.
- Cooking time does not include the 24-48 hour marinating time.
Nutrition Facts : Calories 125.3, Fat 8.9, SaturatedFat 3.3, Cholesterol 21.9, Sodium 1433.9, Carbohydrate 6.5, Fiber 1.9, Sugar 3.5, Protein 6
SMOKED BRISKET
This smoked brisket recipe is awesome. Love it! Every time I make this it is a huge success. Slice and serve with your favorite barbecue sauce.
Provided by matt cella
Categories Main Dish Recipes Roast Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
- Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 6 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 1.9 g, Sodium 1540 mg, Sugar 0.9 g
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