Raceday Recipes: Beef Brisket

with Chef Michael Rosen

Tools

Story Created: Sep 28, 2010 at 11:58 AM EDT

Story Updated: Sep 30, 2010 at 6:42 PM EDT

 

BBQ Dry Rub Seasoning

Ingredient                Amount (by volume)
Light Brown Sugar            3 cups        
Kosher Salt                    1 cup
Chili Powder                1 cup
Dry Mustard (Coleman’s)        ¼ cup
Cayenne Pepper                1 Tbsp
Thyme Leaves (dry)            2 Tbsp
Garlic Powder                1 Tbsp
Black Pepper                1 Tbsp
Cumin, ground                1 Tbsp

Combine all ingredients, keep in a cool, dry place.
Ingredients
• 3 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
• Liquid smoke
Spread liquid smoke over brisket, season brisket generously with the dry rub. Refrigerate for 24 hours
Smoke the Brisket
Now you are ready to smoke your brisket. The smoker is up to temperature and your brisket is rubbed down and ready to go.
Place the brisket on your smoker grate and close it up for the long smoke.
Open your barbecue smoker every hour or two and spray the brisket with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
Once the internal temperature reaches 165–170 degrees, the meat starts to get tender. Leave the brisket in the smoke for 4 hours, and then wrap the entire brisket in aluminum foil for 3–4 hours. This little trick is a big help in getting the meat tender, especially for beginners.
The brisket is done when your probe thermometer easily slides into the meat and the internal temperature reaches 185 degrees F.
 

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