Yield: 1 Servings
|2 ounces||Black pepper|
|2 ounces||Garlic powder|
|2 ounces||Chili powder|
|½ ounce||Red pepper|
Buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it, and while it is still wet apply a rub:
Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly.
After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible.
Place the brisket on the smoker, fat side up, hold about 200 or so degrees.
Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours.
Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restaurant, about ¼" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step.
About 6 to 8 hours prior to serving place the brisket in a deep pan, add about ⅓ cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours this mouth watering aroma, driving the inhabitants into frenzy will consume the house.
If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving, trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restaurant. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked.
Posted to bbq-digest V5 #360 by "Edwin Pawlowski" <esp@...> on Jul 6, 1997