Weight: 5lb (2.2KG) – 15lb (4.5KG)
Cut: Prime (AAA) or Choice (AA) – Certified Angus Beef Brisket
1. Point: Fatty - Marbled (Trim Excess Fat – Trim Middle Fat)
2. Flat: Lean (Trim Silver Skin)
1. Trim excess fat from top of brisket leaving 1/8 to ¼ inch (3-6mm) thick layer of fat.
2. Trim excess fat from between point and flat.
3. Remove trimmed brisket from refrigerator and let sit for 1-2 hours at room temperature.
4. Slather with high quality yellow mustard before applying rub.
5. Sprinkle lightly with granulated garlic.
6. Apply medium – heavy coating of Brisket Rub.
7. Let sit for 30 minutes until rub is moist and tacky.
8. Cover in plastic wrap and let sit in refrigerator 2 - 24 hours. The Longer, the Better!
9. Remove meat from refrigerator and let sit for 1-2 hours at room temperature.
10. Before placing in smoker add layer of black cracked pepper (Optional).
11. Smoke 8-15 hours “fat side up” depending on size @ 215-240F.
* Reach internal temp. of 180F (82C)
* Ideal Smoking Temperature (215F)
* Average 1½ - 2 Hours per Pound
* If higher temp reduce cooking time 10 minutes per pound for every 5F
* Woods: Apple, White Oak, Hickory, Mesquite, Pecan, Walnut, Cherry, Peach
12. ½ way into cooking – baste with apple juice baste and turn over.
* ¾ of the way into cooking baste and turn over.
* Repeat turn over and baste process every hour until done.
13. 1 hour before being ready baste with BBQ sauce and wrap in double tin foil, place back in smoker.
14. When ready, internal temperature of (180F), remove from smoker, let rest for 1-4 hours wrapped in tinfoil and/or insulated blanket.
15. Slice beef brisket perpendicular or against grain into 1/8 –1/4 inch slices.
16. Serve with BBQ sauce on side or across the top on a plate or in sandwich.
17. Cover to maintain moisture.
* Use immediately or let cool then vacuum pack for later use.
* Keeps refrigerated for up to 2 weeks and frozen for several months.
· Freezing helps to tenderize the meat.
· Before preparation of brisket cut a 3-4oz chunk off the flay of the brisket, perpendicular to the grain of meat. This marks the brisket so you know which way to carve when its done.
Texas Beef Brisket Sandwich
· ½ lbs (250g) Beef Brisket Sliced or Chopped
· 1/4 Cup (60ml) Barbecue Sauce
· Quality White Bun
1. Place ½ lbs Sliced or Chopped Beef Brisket Sliced on Bun.
2. Pour 1/4 Cup (60ml) Barbecue Sauce on top.
Cole Slaw, Pickle
^ BBQ Beef Brisket