Ingredients
- 1/4 cup kosher salt
- 1/4 cup sugar
- two tablespoons garlic clove powder
- two tablespoons onion powder
- two tablespoons Spanish paprika
- two tablespoons chili powder
- 1 tablespoon celery salt
- 1 tablespoon lemon pepper
- 1 tablespoon freshly ground pepper
- 1 teaspoon freshly ground white-colored pepper
- 1 teaspoon red pepper cayenne
- 1 (5 to eight pound) beef brisket (flat cut)
- 4 cups oak or hickory wood chips, drenched in water for half an hour, drained
- 1 cup any fruit juice
- 1 1/2 cups your preferred BBQ sauce, for serving
Directions
Special equipment: bottle of spray for any fruit juice
Combine all of the spices inside a bowl, mix well. Pat the spice rub to the meat, ensuring to heavily season the whole surface part of the brisket. Cover or wrap the brisket and allow it to spend time at 70 degrees whilst getting the smoker or charcoal grill thrilled. Don't leave at 70 degrees for over one hour.
The grill is prepared once the charcoal has burned to some white-colored ash. If utilizing a grill rather of the smoker, arrange the coals on 1 side from the grill, departing a place big enough for that brisket to prepare not directly without any coals directly beneath the meat.
Once the grill has arrived at 200 to 225 levels F, scatter 1/4 from the wood chips within the coals, close the grate. place the brisket around the grill and shut the lid.
Conserve a 200 to 225 degree F cooking temperature within the grill, adding coals every 2 hrs or as necessary. Add wood chips and spray the brisket with any fruit juice any time you add new coals. Do not lift the lid from the grill at every other time.
Once the brisket reaches an interior temperature of 165 to 170 levels F with an instant read meat thermometer (after about four to five hrs), take it out of the grill and double wrap in aluminum foil to help keep the juices from dripping out. Return the brisket towards the grill (or smoker) The brisket is completed cooking when it's very tender and reaches an interior temperature of 190 levels F, about another one to two hrs. Let rest for forty-five minutes, then unwrap and slice. Serve with BBQ sauce quietly.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
Recipe thanks to Shaun Stehney, Oklahoma Joe's BBQ
