Smoked Brisket

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Did yall know I have never smoked a brisket before?

Yes, I have prepared Brisket, but always in the crockpot or in the oven.

Last year I got this bullet smoker. I smoked some chicken last year and a Pork Butt, but no Brisket.

Recently when the Hubster and I were at BJ’s I saw a big brisket and thought I would love to smoke it.

So while I had a long weekend I decided I would try this. I allotted 5 hours. I know it sounds like a lot of time, but if you were planning on staying home and doing some house chores and weeding the garden, the 5 hours will pass quickly.

I love my Bullet Smoker and I am so glad I made this. I honestly thought it would be really hard. It wasn’t hard at all. It was a bit time consuming. I would walk by it and smell it and want to eat it, but I restrained until it was done.

This makes a lot. We enjoyed it for three meals. The first night I ate it plain then a few nights later we enjoyed it on a bun with some store bought barbecue sauce. I took the last of it to work and enjoyed it for lunch.. I went a bit out of my comfort zone and I am so glad I did.  This is a recipe I will make again and again. When I have the time of course!

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If you get a chance to make this, I highly recommend it. My hound Meeka highly recommends it also.

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Smoked Beef Brisket

Ingredients:

4 tablespoons salt
3 tablespoons back pepper
1 tablespoon white sugar
2 teaspoons mustard powder
2 teaspoons smoked paprika
1 teaspoon chili powder
1 5-8 pound beef brisket
2 cups hickory wood chips soaked in water for about 30 minutes

Directions:

Combine the salt, pepper, sugar, mustard, paprika and chili powder in a bowl. Mix well. Pat the spice rub all over the meat rubbing it in. Set back in the refrigerator until your grill is ready. The grill is ready when the charcoal has burned to a white ash. when the grill has reached a temperature of 200-225, scatter 1/2 of the wood chips over the coals. put the brisket on the grill and close the lid. Maintain the temperature inside the grill to 200-225 for the duration of the cooking. Add charcoal if the temperature drops below that.
when the brisket reaches a temperature of 150 degrees on an instant read meat thermometer remove it from the grill and double wrap it in aluminum foil.
Return the brisket to the grill and finish cooking until the meat has reached a temperature of 190 degrees. That should take an additional 2-3 hours. After removing it from the grill allow it to sit in the foil for about 45 minutes.
Unwrap and slice.
Serve plain or with your favorite barbecue sauce.

Peace be with you,

Vonnie

 

 

 

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4 Responses to “Smoked Brisket”

  1. #
    1
    Bebe — July 22, 2014 at 5:18 am

    Since Meeka is recommending this recipe, I’ll give it a try this weekend. Have a great week.

    Reply

  2. #
    2
    DessertForTwo — July 24, 2014 at 6:44 am

    Brisket is my life! I love that photo of your dog :)

    Reply

  3. #
    3
    Erin | The Law Student's Wife — July 24, 2014 at 8:23 am

    I grew up in KS and brisket is a BIG DEAL in my family. We have it every holiday. Maybe this year, I’ll take on making it. You make it seem totally doable!

    Reply

  4. #
    4
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