Saturday, October 27, 2018

Hickory Smoked Beef Brisket


Sweet Harold got a wild hair and decided it was time to smoke a beef brisket. I know y'all are shocked that he turned his back (temporarily) on Boston Butts to have a turn with smoking that Moos instead of Oinks.

He started with a well-marbled 5 1/2 lb. beef brisket. While the smoker got up to its desired temperature of 200 degrees, he applied a nice layer of rub which I mix up every now and then. The rub is more or less equal parts of paprika, chili powder, granulated garlic, onion powder, black pepper, sea salt, and dried oregano.

Normally, for the pork, he will add water to the hickory chips and use what is called a wet smoke. For the brisket, he omitted the addition of water to the hickory and let it be cooked with a dry smoke.

The brisket was placed fat side up on the smoker rack and smoked six hours at a temperature between 200-210 degrees F. 

The brisket was allowed to rest for about 20 minutes before slicing. 


The end result? An extremely flavorful and tender brisket that was SO delicious served as sandwiches!


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