Braggin Rights Brisket
4 SERVINGS
Ingredients:
4 pounds Beef brisket, untrimmed
2 teaspoons Black pepper
1 teaspoon Cayenne
1 teaspoon Onion salt
1/2 teaspoon Dry mustard
As needed Hickory, pecan, or mesquite chips, soaked
2 tablespoons Salt
Method:
Season the brisket with the peppers, onion salt, and mustard.
Organize your smoker as indicated in the illustrations.
Sear the brisket on the grill (or in a roasting pan over very high heat for 5 minutes on each side). Brown both sides thoroughly.
Place the brisket into the smoker and smoke for 1 hour.
Sprinkle with the salt and smoke for an additional 1 hour.
Preheat the oven to 300°F (149°C).
Cover brisket with foil and bake until it becomes fork-tender.
Remove roast from the oven and let rest for 25 minutes, covered loosely with aluminum foil. (Reserve the rendered fat from the brisket to use in the preparation of the barbeque sauce.)
Pull the meat apart to create a shredded effect or slice the brisket across the grain. Serve on hot plates and top with barbeque sauce.
Chef Tips:
Hardwoods such as hickory, pecan, or oak are very slow burning and are the best hardwoods for slow smoking. Mesquite, although very aromatic and great for grilling, burns too hot to be used for barbeque and leaves an oily taste to the meat. Notwithstanding, mesquite is still commonly used in West Texas.True Texas barbeque takes place in a long, narrow pit.A fire is built at one end and several inches or more separate the meat from it.The meat is cooked slowly at a very low temperature for up to 6 hours, during which time sauce is liberally applied from time to time.
0 comments:
Post a Comment