Competition Brisket
Serves: 10
Ingredients:
10-pound brisket packer
Canola oil
Cherry wood chunks
2 cups beef broth, spray bottle
Rufus Teague Honey BBQ Sauce
Rubs:
Plowboys Bovine Bold
Kosmos Q Cow Cover
Marinade
3 cups water
1/2 cup Better Than Bouillon Beef Base Paste
Method:
Trim brisket. Coat brisket with canola oil. Coat the point lightly with rubs, and liberally cover the flat. Refrigerate overnight in a 2-gallon storage bag.
For Cooking:
Fire up smoker to 275 degrees F. Add cherry wood. Place brisket on smoker. After the first hour, spray with broth every 30 minutes.
For Foil Wrap:
When brisket reaches 150 degrees F internal temperature, remove and place on 2 sheets of foil. Pour marinade in the bottom of the wrap. Apply more rub over the brisket. Wrap the foil tightly. Place meat back on the cooker. Remove from cooker when it’s tender at approximately 2 hours.
Resting:
Check tenderness with an instant meat thermometer. Remove from cooker and rest for 1 hour. Store in an empty cooler lined with cloth towels.
Burnt Ends (Optional)
Separate the point from the flat. Wrap the flat again and place it back in cooler. In a foil pan, add 1 cup of au jus and point. Cover with foil and cook for 1 hour. Use meat thermometer to check doneness, cooking until tender. Cut into chunks and place back on cooker until ready to box.
Slicing:
To make an au jus, reserve at least 4 cups of pan juices, strain, and keep warm. Slice flat into 1/4-inch slices, against the grain. Rest slices in warm au jus.
Finish:
Box brisket with slices and burnt ends. Apply a little barbecue sauce with a brush on the backside of the brisket. Dust with finely ground Kosmos Q Cow Cover on the backside. Turn in.
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