SMOKED BRISKET

By JJCR

Ingredients

• MARINADE
• 3 CUPS BEEF STOCK
• 3/4 CUP WORCESTERSHIRE SAUCE
• 1/2 CUP KETCHUP
• 1/2 CUP FRESH LEMON JUICE
• 2 TAB. YELLOW MUSTARD
• 1 TAB. ASIAN CHILI PASTE
• 1 TAB. CHILI POWDER
• 1 TEA. CELERY SEED, GROUND
• 2 TEA SEASONING SALT
• 1 TEA. CUMIN
• 1 TEA. GRANULATED ONION
• RUB;
• 1 1/4 CUPS LIGHT BROWN SUGAR
• 1/2 CUP KOSHER SALT
• 1/4 CUP GARLIC SALT
• 1/4 CUP SEASONING SALT
• 1/4 CUP UNSEASONED CHILI POWDER
• 1/4 CUP PAPRIKA
• 1/4 CUP BLACK PEPPER
• 2 TAB. LEMON PEPPER
• 2 TAB. CAYENNE PEPPER
• BRISKET
• 1 (6 TO 10 LB.) BEEF BRISKET
• SAUCE
• 1 MED. ONION, PEELED AND QUARTERED
• 1/4 CUP WATER
• 1 CUP KETCHUP
• 2 TAB. CIDER VINEGAR
• 2 TAB. WORCESTERSHIRE SAUCE
• 2 TAB. MUSTARD
• 5 TAB. MOLASSES
• 1 TEA. HOT PEPPER SAUCE
• 2 TAB. VEGETABLE OIL
• 1 TEA. MINCED GARLIC
• 1 TEA. CHILI POWDER
• 1/4 TEA CAYENNE PEPPER

Preparation

Step 1

MARINADE

IN A LARGE SAUCEPAN, COMBINE ALL MARINADE INGREDIENTS AND BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 10 MIN. SET ASIDE TO COOL.

MARINATE BRISKET FOR 4 TO 6 HRS. IN THE REFRIGERATOR. REMOVE BRISKET FROM MARINADE, DRY WITH PAPER TOWELS, AND LET IT SIT FOR 1/2 HOUR. RESERVE MARINADE FOR BASTING DURING SMOKING.

TRIM EXESS BRISKET FAT, LEAVING TO 1/2 INCH LAYER. BE CAREFUL NOT TO CUT INTO THE MEAT.

RUB

IN A MED BOWL, COMBINE ALL RUB INGREDIENTS, AND APPLY THE RUB TO BRISKET JUST BEFORE PLACING IN THE SMOKER.

BRISKET

LOAD THE WOOD TRAY WITH ONE SMALL HANDFUL OF WOOD CHIPS AND PREHEAT THE SMOKER TO 250 THEN REDUCE HEAT TO 225, THEN ADD THE BRISKET.

PLACE THE BRISKET IN THE SMOKER AND COOK AT 225 FOR 4 HRS. UNTIL A BARK BEGINS TO FORM. APPLY MARINADE EVERY HR. TO PREVENT THE BRISKET FROM DRYING OUT, CONTINUE TO SMOKE THE BRISKET FROM DRYING OUT. CONTINUE TO SMOKE THE BRISKET UNTIL THE INTERNAL TEMP. REACHES 165 9 TOTAL SMOKING TIME IS APP. 60 MIN. PER POUND.

AFTER 4 HRS. REMOVE THE BRISKET WRAP IN ALUMINUM FOIL, AND CONTINUE COOKING AN ADD. 3 TO 4 HRS. UNTIL THE TEMP. REACHES 195. REMOVE AND LET STAND FOR 15 MIN, IN FOIL BEFORE CARVING.

SAUCE

MIX ONION KETCHUP, VINEGAR, WORCESTERSHIRE , MUSTARD, MOLASSES, AND HOT PEPPER SAUCE. SET ASIDE.

IN A LARGE SAUCEPAN, HEAT OIL OVER MEDIUM HEAT UNTIL SHIMMERING BUT NOT SMOKING ADD GARLIC, CHILI POWDER, AND CAYENNE PEPPER, COOK FOR 30 SEC.
WHISK IN KETCHUP MEXTURE AND BRING TO BOIL. REDUCE HEAT TO MED-LOW AND SIMMER GENTLY, UNCOVERED UNTIL SAUCE IS THICKENED, ABOUT 25 MIN. COOL SAUCE TO ROOM TEMP. BEFORE USING.


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