Friday, October 28, 2011

Smoked Brisket

1/2 cup salt
1 cup brown sugar
1 cup white sugar
1/3 cup chili powder
1/4 cup paprika
6 T black pepper
3 T onion powder
3 T garlic powder
3 T ground cumin
1 T cayenne
1 (10 to 12 pound whole, packer trim beef brisket

Preparing the brisket:
Sift all of the rub ingredients into a medium bowl and mix well. Set aside.

Trim all the hard fat from the brisket. Trim all the soft fat to 1/4-inch. Prepare a smoker or a grill, following manufacturers directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat for about 1 hour per pound. For example, a 10 pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature. When the brisket reaches 170 to 185 degrees F, on an instant-read thermometer, in the flat part of the brisket, remove the brisket from the smoker.

Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

Serves 10 to 12


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