Kitchen Window's Grillmaster's Brisket
Ingredients
5-6 pounds trimmed beef brisket
Hickory Chips
Dry Rub Ingredients
1/4 cup dried cane sugar (dry in oven before using, reduces clumping)
2 tablespoons kosher salt
2 tablespoons pimenton (smoked paprika)
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoons smoked black pepper
1 tablespoon chipotle powder
2 teaspoons celery seed
1 teaspoon cayenne pepper
1 teaspoon ancho pepper, ground
1/2 teaspoon cloves, ground
Mustard Slather Ingredients
1 cup Dijon mustard
1/4 cup French’s mustard (prepared yellow mustard)
2 tablespoons Worcestershire sauce
Method
1. Combine all dry rub ingredients in a bowl and mix.
2. In another bowl combine all Mustard Slather ingredients and mix.
3.
Smother the brisket with the mustard slather. Coat the mustard-covered brisket in the rub.
4. Smoke the brisket using hickory wood, smoke-cook for approximately 10-14 hours at 180°F to 200°F. Smoke for a minimum of 6 hours or longer depending on grill or smoker type and how strong a smoke flavor is desired.
5. Cook until the internal temperature reaches 180 degrees.
6. Remove from grill/smoker, wrap in aluminum foil and rest 30-40 minutes.
7. Serve or refrigerate overnight. Bring to room temperature before serving.
8. To serve: Slice meat thickly and serve with large crusty rolls and quality BBQ sauce. Ready to serve tip: never put BBQ sauce on the meat, serve it separately as a dip.
Serves 6
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