Smoker Brisket
Our Valentine’s Gift
Perfect the first time! A home run! This smoker received almost a perfect score on Amazon for good reason. (Purchased locally at Home Depot.) Easy and slick. I did follow the directions! The only drawback … you’ll smell like smoke during the process. After you become a Pro it can be done over night while you sleep. Of course, you’ll have the safety risks ironed out. Just a fun way to cook, and I can finally make my own linguica.
For this brisket I used Emeril Lagasse’s rub. If anyone knows about these spices he does! He suggested mesquite for the smoking but I used hickory (pretty strong compared to some woods) which worked well. (Mainly using regular Kingsford briquets with 3 chunks of hickory placed by the bottom vents inside the briquet chamber. And if you haven’t used a chimney lighter you must get one. It works perfectly in minutes with just lighted paper.) Because the Weber Smoker has such a stellar rep I followed their directions very closely, kinda. I filled the briquet area of the smoker as directed for the time and meat I was smoking but removed about 35 pieces to the chimney lighter. Lit these 35 first and then added to the remainder and the three chunks of hickory. Really worked well! I’ll branch out as I become less of a novice.
Ingredients:
* 1 (4-5 pound) beef brisket, trimmed
* 2 tablespoons dark brown sugar
* 2 tablespoons chili powder
* 2 tablespoons paprika (I had only 1 T of paprika … so I added I T of sweet smoky paprika, too, Santo Domingo.)
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon black pepper
* 1 tablespoon cayenne
* 2 teaspoons dry mustard
* 2 teaspoons ground cumin
Mix and apply to (rub) both sides of the brisket. Refrigerate overnight for full flavor.
Smoke at 225 degrees F for about 4-6 hours until meat is flexible and reaches an internal temperature of 185-190F. Yep, you’ll need a temperature probe.
There wasn’t any reason for barbecue sauce after the smoking but some may enjoy the addition.
Cut across the grain. Be sure to let it rest for 30-60 minutes at least before cutting. Moist and tender!
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