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| Made the best Smoked Brisket!!; cooking, bbq, smoker, beef brisket | |
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| Tweet Topic Started: Nov 20 2012, 02:03 PM (307 Views) | |
| BillHoo | Nov 20 2012, 02:03 PM Post #1 |
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I made the best smoked brisket this weekend! Tender, falvorful and simple. I got a 6 pound brisket on sale. The morning of smoking, I just took it right out of the fridge. Rinsed it under running water. Patted dry with paper towels. Laid it on my pan. Mixed up a rub of 1 part kosher salt, 1 part black pepper, 1/2 part granulated garlic powder and two tablespoons sugar. The sugar helps develop the dark outer "bark". My wife says it needed a little more for sweetness. Optional: I put in 1/2 teaspoon of Insta-cure for the nitrites to help develop the smoke ring - yes, I know, that's cheating. I usually get the smoke ring by itself, but wanted to ensure that I got it. I rubbed the mixture all over liberally. Used hickory wood. And into the smoker for 4 hours at 225-230 Degrees F. in the bottom/middle rack. On top rack I put in some salmon jerkey marinaded in a maple syrup mixture (squaw candy) - That was so good too! I had to add more wood chips about 3 times. They say beyond 4 hours the meat won't get any smokier and may even take on a bitter taste. It was a nice mahogany color. Put it in an aluminum pan and sealed it with foil. Then into the oven for another 2.5 hours at 230 deg F. Oh so good! Moist, beefy, perfectly seasoned. The next one I'm going to incorporate 1 part dry mustard powder and a little more garlic. |
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| Mythstae | Nov 20 2012, 02:05 PM Post #2 |
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I love smoked food! That sounds delicious!
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I love smoked food! That sounds delicious!
1:51 PM Jul 11