Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
Recipe Information
Ingredients:
1 Beef Brisket
Montreal Steak Seasoning
Dried Tomato & Garlic Pesto Mix
McCormick's Sweet & Smokey Rub
Brown Sugar
Olive Oil
Au-Jus Mix
Apple Juice
Preparation:
When purchasing a brisket you
can get a whole brisket with the
point or just a flat. Look for
grain running end to end if
possible. Diagonal is ok but try
and avoid the cuts with a hard
cure to the grain. Why? When it
comes time to cut the brisket
you want to cut across the
grain. This will produce pieces
of brisket that are easy to pull
apart and therefore chew. A
harsh curve to the grain and
parts of each cut will be tough
and others tender. We don't want
inconsistency. Aging of the meat
is a factor in tenderness as
well. now days it isn't as much
of an issue but I still like to
let that fabulous hunk of
protein hang out in the
refrigerator for a few days. If
anything, it help pump me up for
the big cook! After you purchase
your brisket let it sit in the
refrigerator for 3 days to age a
bit more.
When choosing your brisket
carefully look at the grain. You
want the grain to run horizontal
along the length of the brisket
if possible. If the best you can
do is a angle grain that's ok
just avoid a grain with a large
curve to it. This will produce
an inconsistent tenderness. Some
parts of each slice will be
tougher then others.
The day before the cook rinse
the brisket and trim the fat. A
good brisket will have marbling
in the meat. This is what you
want. You don't want a allot of
external fat as it will keep the
spices, rub and smoke flavors
from permeating the meat.
Once
the brisket is cleaned and
trimmed, wipe down with olive
oil. This will allow the spices
and dry rub to adhere to the
brisket. Shake on some Montréal
Steak seasoning and some Dried
Tomato and Garlic Pesto mix. Put
on the amount you wish. Don't be
shy. Shake on liberal amounts of
McCormick's Sweet & Smokey dry
rub and then work it in with
your hands. Once the rub is on
shake on some more Montreal
Steak seasoning and some Dried
Tomato & Garlic Pesto mix.
Sprinkle on some brown sugar and
rub into the brisket. Once both
sides are done wrap in plastic
wrap and place in the
refrigerator until the next
morning. Mix up some Au-Jus over
heat and then place in a
Tupperware bowl until the
morning. this will serve as a
flavor injection.
The
following morning take the
brisket and Au-Jus out early.
Let stand at room temperature
for about 2 hours. After brisket
has warmed up inject every
couple inches with Au-Jus. Push
plunger of flavor injector as
you withdraw the injector. This
will allow for good coverage.
Pre-Heat smoker to 230 degrees.
Traeger grill owners, once
heated to 230 turn to "smoke"
setting. Place brisket in
smoker.
Cook for 2 hours on smoke then 3
hours at 230 degrees. Standard
smokers 5 hours at 230 degrees.
Mist with apple juice hourly.
Monitor temperature. After 5
hours on the grill the brisket
should be above 140 degrees.
Remove and place on foil. Mop
with Au-Jus then sprinkle on
spices and dry rub. Wrap in foil
and add 1/2 cup Au-Jus to foil.
Seal up and place back on
smoker. Cook at 230 degrees
until brisket reaches 180
degrees. Remove from foil and
place back on smoker rack.
Continue cooking until the
internal temperature is 190
degrees. Remove brisket and let
stand for 45 minutes covered
with foil. This will allow the
internal juices to
re-distribute. Slice across the
grain 1/8 " think. At this point
I like to dip each slice in
Au-Jus as I arrange onto a meat
platter or plate. The brisket
should have a nice thick pink
smoke ring and should be very
tender. See picture on right.
