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SMOKED BRISKET

Ingredients:


RUB:

2 TBS Chili Powder

4 TBS Kosher Salt

4 TBS Garlic Powder

4 TBS Onion Powder

2 TBS Coarse Black Pepper

2 TBS Dried Parsley

4 TBS Minced Garlic (Dried)

4 TBS Paprika

Yellow Mustard

Meat:

10-12 pound whole brisket (with fat cap trimmed down to approximately 1/4" thick)

Cooking Method - INDIRECT

In a small bowl, combine all dry ingredients. Blend well. Slather brisket with yellow mustard on all sides, and sprinkle rub on all surfaces, especially generously on the top (non-fat cap side).  Pat rub into the yellow mustard coating – do not rub. 

Apply the rub onto the surface of the meat fairly thick (you’re wanting to create a crust here), and set it aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the brisket get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the brisket on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on 1 hour to 1 1/4 hour per pound to get to an internal temp of 195 degrees. When the brisket reaches the desired internal temp, take it off the Egg. Cover with heavy duty aluminum foil, and place it in a cooler wrapped up with beach towels for at least 15 minutes to rest. The internal temp will rise another 5-7 degrees, so keep that in mind. After it’s rested at least 15 minutes (preferably 30-45 minutes), take it out, carve it roughly pencil thin AGAINST THE GRAIN and enjoy!



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