Smoked Beef Brisket

ICCbrisket Here is a fantastic smoked brisket straight out from our smoker! Our very last "4 elements of the summer" outdoor/indoor class for this year will be held on August 21st!

Don't miss it!

But if you do, you may to check our " Cooking Fundamentals" hands On class here".

4lb                   beef brisket, trimmed 2 tbsp.             dark brown sugar

2 tbsp.             chili powder 2 tbsp.             paprika 2 tbsp.             salt 1 tbsp.             garlic powder 1 tbsp.             onion powder 1 tbsp.             black pepper 1 tsp.               cayenne 2 tbsp.            dry mustard 1 tbsp.             ground cumin 1 cup.              Barbecue Sauce

1 bag                Mesquite wood chips

  1. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
  2. Set the brisket on a large sheet of plastic wrap. In a medium bowl combine all the spices.
  3. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
  4. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 95°/100°C (200°/210F). Place a water pan in the smoker just beneath where the brisket will be placed.
  5. Place the unwrapped brisket on the lower rack OFF the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 85°C (185°F), or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
Ingredients, RecipesCuisine and Châteaucooking school, Cuisine et chateau, grilling class, smoked brosket, smoking class, yyc