{"id":298,"date":"2007-12-26T08:56:24","date_gmt":"2007-12-26T15:56:24","guid":{"rendered":"http:\/\/pwoodford.net\/blog\/?p=298"},"modified":"2008-11-30T11:49:52","modified_gmt":"2008-11-30T18:49:52","slug":"smoked-beef-brisket","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/blog\/?p=298","title":{"rendered":"Smoked Beef Brisket"},"content":{"rendered":"<p>Since there have been so many cooking entries on this blog lately (it being the season for cooking and eating), I thought I&#8217;d post one more.\u00a0 In an <a href=\"http:\/\/pwoodford.net\/blog\/?p=295\">earlier entry<\/a> I mentioned smoking a brisket of beef for Christmas dinner.\u00a0 We did, and it was good . . . really good.\u00a0 Here&#8217;s how we did it:<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>3-5 lb brisket of beef<\/li>\n<li>brown sugar<\/li>\n<li>kosher salt<\/li>\n<li>chili powder<\/li>\n<li>black pepper<\/li>\n<li>garlic powder<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>The dry rub is 3 parts brown sugar, slightly less than 1 part kosher salt, 1 part chili powder, 1 part pepper, and 1\/3 part garlic powder.\u00a0 Coat brisket with dry rub mixture 24 hours before smoking, store in refrigerator.<\/p>\n<p>Prepare smoker with one layer of charcoal; when charcoal is hot and ready place brisket on rack, fat side up.\u00a0 Toss some wood chips on top of the charcoal and cover the smoker.\u00a0 Smoke for 4-5 hours, adding additional charcoal and wood chips as necessary.<\/p>\n<p><strong>Notes<\/strong><\/p>\n<p>Slow cooking, plus laying the brisket on the rack with the fat layer on top, is the secret to tender brisket, which is normally considered a tough cut of meat.<\/p>\n<p>I use a Weber covered barrel smoker, but I imagine any kind of smoker will do the job.\u00a0 I soaked mesquite chips in water and threw a handful on top of the charcoal about once every hour (I also needed to add fresh charcoal every 1 to 1 1\/2 hours).\u00a0 Before removing the brisket from the smoker I checked it for an internal temperature of 160 degrees F.\u00a0 After removing it from the smoker I put it in a casserole dish, covered it with foil, and let it rest.<\/p>\n<p>When serving,\u00a0cut the brisket across the grain, like London Broil.\u00a0 If you don&#8217;t heap on the charcoal and cook it too fast, the brisket will be tender, with the dry rub giving it a great barbecue flavor . . . you won&#8217;t need barbecue sauce with this recipe.<\/p>\n<p>Here&#8217;s our glorious brisket, which we served with scalloped potatoes and fresh steamed green beans:<\/p>\n<figure id=\"attachment_1046\" aria-describedby=\"caption-attachment-1046\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/pwoodford.net\/blog\/wp-content\/uploads\/2008\/11\/smoked_brisket.jpg\" alt=\"Smoked beef brisket\" title=\"smoked_brisket\" width=\"400\" height=\"276\" class=\"size-full wp-image-1046\" \/><figcaption id=\"caption-attachment-1046\" class=\"wp-caption-text\">Smoked beef brisket<\/figcaption><\/figure>\n<p>And here&#8217;s the obligatory plug for my <a title=\"Half-Mind Cookbook\" href=\"http:\/\/pwoodford.net\/hashblog\/?page_id=231\"><span style=\"color: #b85b5a;\">Half-Mind Cookbook<\/span><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since there have been so many cooking entries on this blog lately (it being the season for cooking and eating), I thought I&#8217;d post one more.\u00a0 In an earlier entry I mentioned smoking a brisket of beef for Christmas dinner.\u00a0 We did, and it was good . . . really good.\u00a0 Here&#8217;s how we did [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-298","post","type-post","status-publish","format-standard","hentry","category-cooking"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=298"}],"version-history":[{"count":2,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/298\/revisions"}],"predecessor-version":[{"id":1047,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/298\/revisions\/1047"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}