Barbecue and More Straight from Austin: Easy and Tasty Barbecue Recipes by Hope Ivy

Author:Hope, Ivy [Hope, Ivy]
Language: eng
Format: epub
Published: 2020-11-29T16:00:00+00:00

Brisket

With this recipe, you will have the brisket cooked well in the shortest possible time. You can further use this as an ingredient in other recipes.

Ingredients

1 brisket - 12 to 14 lb

½ cup rub for the brisket (equal parts of salt and pepper)

Vinegar or Water Spray Bottle

Unfinished butcher paper (18” x 30”) - 2 sheets

Oak firewood (seasoned)

Serving Size: 4-5

Preparation Time: 11 hours

Instructions

Trim and remove the unwanted meat parts of the brisket. Apply the brisket rub on the trimmed brisket and let it warm up to the room temperature for about 1 hour.

Start the fire. Ensure that you have filled the water pan to the brim.

Adjust the smoker’s temperature to 275° F and place the brisket in the cooker. After closing the lid, maintain the temperature of the smoker at 275°F for about 8-10 hours.

Do not lift the lid for the first three hours. From that point onwards, periodically after the intervals of 20-30 minutes check the color of the brisket. If the surface of the brisket is looking dry, start spritzing it with water or vinegar occasionally.

After six hours, the internal temperature must be pervading through the stall. When the color of the bark appears even, remove the brisket, spray vinegar/water and wrap it up in the butcher paper.

Put this back into the cooker and keep the fire going.

After 10 hours, start checking and feeling the brisket. The entire brisket should be tender by now. The temperature inside the brisket will record around 190 - 203 F once it is completely cooked and tender.

Take it out, let it rest with the paper wrapped, and wait until the internal temperature reads 140 - 145 F.

The brisket is all ready to be served. Serve it hot with coleslaw or potato salad.

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