{"id":3,"date":"2008-01-01T14:55:36","date_gmt":"2008-01-01T21:55:36","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=3"},"modified":"2021-03-04T07:47:44","modified_gmt":"2021-03-04T14:47:44","slug":"smoked-beef-brisket","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=3","title":{"rendered":"Smoked Beef Brisket"},"content":{"rendered":"<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Smoked Beef Brisket<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>4-6<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"4-5 hrs plus prep\"><strong>Time:<\/strong> <span class=\"time\">4-5 hrs plus prep<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><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>Prepare&nbsp;dry rub:&nbsp;3 parts brown sugar, slightly less than 1 part kosher salt, 1 part chili powder, 1 part pepper, and 1\/3 part garlic powder.&nbsp; 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.&nbsp; Toss some wood chips on top of the charcoal and cover the smoker.&nbsp; Smoke for 4-5 hours, adding additional charcoal and wood chips as necessary.<\/div><\/div>\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.&nbsp; 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).&nbsp; Before removing the brisket from the smoker I checked it for an internal temperature of 160 degrees F.&nbsp; 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,&nbsp;cut the brisket across the grain, like London Broil.&nbsp; 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<p align=\"center\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"149\" data-permalink=\"https:\/\/pwoodford.net\/cookblog\/?attachment_id=149\" data-orig-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2008\/12\/smoked_brisket.jpg\" data-orig-size=\"400,276\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"smoked_brisket\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2008\/12\/smoked_brisket.jpg\" class=\"aligncenter size-full wp-image-149\" src=\"http:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2008\/12\/smoked_brisket.jpg\" alt=\"\" width=\"400\" height=\"276\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Notes 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. I use a Weber covered barrel smoker, but I imagine any kind of smoker will do the job.&nbsp; 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).&nbsp; Before removing the brisket from the smoker I checked it for an internal temperature of 160 degrees F.&nbsp; After removing it from the smoker I put it in a casserole dish, covered it with foil, and let it rest. When serving,&nbsp;cut the brisket across the grain, like London Broil.&nbsp; 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. Here&#8217;s our glorious brisket, which we served with scalloped potatoes and fresh steamed green beans:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,31],"tags":[128,52,126,153,152,154],"class_list":["post-3","post","type-post","status-publish","format-standard","hentry","category-meats","category-smoking","tag-beef-brisket","tag-dry-rub","tag-meat","tag-weber-bullet","tag-weber-smoker","tag-weber-smokey-mountain-cooker"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-3","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/3","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3"}],"version-history":[{"count":6,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions"}],"predecessor-version":[{"id":2625,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions\/2625"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}