VOODOO PULLED SMOKED BRISKET

PULLED SMOKED BRISKET GREAT FOR PULLED BBQ SANDWICHES

Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10 - 15

    LB BRISKET

  • VOODOO RUB

  • 1

    CUP BROWN SUGAR

  • 2

    TBSP SEASONED SALT

  • 2

    TBSP GARLIC SALT

  • 1/4

    CUP PAPRIKA

  • 2

    TBSP CELERY SALT

  • 2

    TBSP ONION SALT

  • 2

    TBSP BLACK PEPPER

  • 1

    TBSP CHILI POWDER

  • 4

    TBSP GROUND MUSTARD

  • 1

    TBSP GARLIC POWDER

  • 1

    TSP CAYENNE

  • 1

    TBSP ONION POWDER

  • 1

    TBSP MSG

  • 1

    TBSP CINNAMON

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. CONTINUE TO AT 225 F TILL AN I.T OF 190 - 210 F THEN REMOVE AND SHRED. TEST WITH FORK TO SEE HOW EASY IT PULLS APART 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

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