Description: This great recipe comes from (not FN) but License To Grill, a weekly show on Discovery Home Network, coming out of Canada. This recipe distinguishes itself from the pure southwest Texas style by its spices and marinate, yet produces that same smoked BBQ flavor. I'm not taking credit for the recipe, but will vouch for the results.
Other:
Ingredients:
Time:
4-8 hours
Difficulty:
8
Serving Size:
N/A
Meat:
* 8 lb. beef brisket with ½” fat cap
* 12 cups Apple Wood Chips
* Meat injector needle
Rub
* 1/2 cup brown sugar (125ml)
* 2 tbsp chilli flakes (30ml)
* 1 tsp nutmeg (5ml)
* 1 tsp dried thyme (5ml)
* 1 tsp oregano (5ml)
* 2 tsp ground cinnamon (10ml)
* 1 tsp ground ginger (5ml)
* 1 tsp coriander (5ml)
* 2 tsp dry mustard (10ml)
* 1 tbsp ground black pepper (30ml)
Marinade
* 1/4 cup apple cider (60ml)
* 1 tbsp cider vinegar (15ml)
* 1/4 cup beef broth (60ml)
* 1 tsp hot sauce (5ml)
* 1 tsp dried mustard (5ml)
* 2 tsp pepper (10ml)
* 1 tsp onion powder (5ml)
* 1/4 cup melted butter (60ml)
Preparation:
Rub - Place all rub ingredients into a medium size bowl, mix to combine. Rub vigorously all over beef brisket.
Marinade - To make marinade, place ingredients into a small bowl and mix well.
Instructions:
Using a barbeque injector needle, fill injector with marinade and inject the rub covered beef brisket throughout. (Follow manufactures instructions)
Cover with plastic wrap and refrigerate overnight or up to 24 hours
Soak 8 cups of Apple Wood chips in water.
Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 4 pouches.
Prepare barbeque for grilling with indirect heat by placing heat on only one side of the grill and leaving the other side off.
Place drip pan underneath one side of grill. Place smoke pouch on the opposite side. Turn heat on under the smoke pouch to 350°F/175°C. Close lid and wait for smoke.
Place brisket on cool side of grill over the drip pan. Close lid. Allow brisket to slowly smoke for 8 hours, change smoke pouches when smoke dissipates. (Approximately 2 hours).
Remove beef brisket from heat, cover with aluminium foil and allow to rest for 15 minutes.
Carve against the grain and serve on crusty buns with mustard & pickles
Added Tips:
* Don't trim the brisket harshly. If your butcher shop hasn't already trimmed it down, then leave some of the fat layer on, say about 1/8 inch. Anything much more you'll want to trim and toss.
* With the marinate, use the injector SLOWLY. Hard or fast injections will just make the marinate pop out somewhere. Be EZ.
* Don't use your favorite BBQ sauce during cooking, but serve it on the side as a dipper.
* Wrap the brisket in foil for the final 25% of the cooking time.
Linear Mode
