There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing…
Ingredients:
- Beef Brisket (I used a very small 1.5 lb brisket)
- Olive oil (enough to cover the brisket)
- Rub (adjust amount based on size of brisket):
- 2 Tablespoons Paprika
- 1 Tablespoon Brown sugar
- 1 Tablespoon Garlic powder
- 1 Teaspoon Cayenne pepper
- 1 Teaspoon Mustard powder
- Mop (again, adjust amount to the size of your brisket):
- 1 Tablespoon white wine vinegar
- 1 Tablespoon soy sauce
- 2 Teaspoons brown sugar
Directions:
- Rinse off brisket under running water, pat dry
- Rub all sides of brisket with olive oil
- Cover brisket with rub, press into brisket with your hands
- Wrap brisket in plastic wrap, put in refrigerator for 24 hours
- Fire up your smoker, I used my Weber grill, with a smoker box
- Get the temperature to between 225-275
- Put brisket on smoker. Mine provides indirect heat, so I put the fat side up
- Every 30-60 minutes, open the smoker, put mop liquid on the brisket
- Cook until done (read the following on “doneness”)
A guideline for cooking at 250 degres is around 1-1/2 hours per pound, but I left mine on for 4 hours, since it was small, and I wanted the connective tissue to have time to break down. The result was moist and really tasty. I just did one round of wood chips, which provided smoke for the first hour, then left it on low heat for the remaining time. Also feel free to use a meat thermometer, the connective tissue starts breaking down at around 180 degrees, so you’ll want to keep the meat at that temperature for a while.
2011-07-29 17:31:00 +0000 UTC