BLACKENED SMOKED BRISKET

BLACKENED SMOKE BRISKET

BLACKENED SMOKED BRISKET

Photo by Dale G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10 - 15

    LB BRISKET

  • BLACKENED RUB

  • 3

    TBSP PAPRIKA

  • 3

    TBSP GROUND MUSTARD

  • 2

    TSP GROUND THYME

  • 2

    TSP ONION POWDER

  • 2

    TSP GARLIC POWDER

  • 2

    TBSP BROWN SUGAR

  • 2

    TSP SALT

  • 1

    TBSP BLACK PEPPER

  • 1

    TSP CAYENNE PEPPER

  • 1

    TSP ANCHO CHILI PEPPER

  • 1

    TSP CHIPOTLE PEPPER

  • 1

    TSP CALIF. CHILE PEPPER

  • 1

    TSP GROUND NUTMEG

  • 1

    TSP GROUND CUMIN

Directions

MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER. TRIM BRISKET OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD. SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS SO 2 TO 2 1/2 HOURS FOR THEM. CONTINUE TO COOK AT 225 F TILL AN I.T OF 145- 180 F THEN REMOVE AND SHRED. YOU MAY ALSO START CHECKING THE MEAT AT 185 WITH A FOLK TO SEE IF IT IS READY. IT SHOULD COME APART EASILY... BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,, ENJOY


Nutrition

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