Smoked Beef Brisket
Smoked Beef Brisket
1 (6 pound) fresh beef brisket with a nice fat cap (2.72kg)
¼ cup brown sugar (60ml)
2 teaspoons paprika (10ml)
2 teaspoons chili powder (10ml)
1 teaspoon garlic powder (5ml)
1 teaspoon ground cumin (5ml)
2 teaspoons onion powder (10ml)
2 teaspoons dry thyme (10ml)
2 teaspoons cracked black pepper (10ml)
1 tablespoon fine espresso powder (15ml)
2 10oz bottled lager
salt and pepper to taste
15 cups of hickory wood chips (please see note*)
In a bowl make a simple rub by combining, onion, garlic powder, dried thyme, paprika, chili powder, cumin, pepper instant coffee and brown sugar.
Place brisket in a large shallow baking dish. Rub the meat all over with the rub mixture evenly both top and bottom. Cover with plastic wrap and allow to marinate in the refrigerator overnight.
The next day, place 10 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve5 cups of dry wood chips.
Remove brisket from refrigerator.
Prepare smoke pouches. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 pouches in total.
Prepare the barbecue for indirect grilling and place a drip pan on the cool side of the grill. Fill the pan with beer. Preheat the barbecue to 220ºF/110ºC applying heat only to the one side. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.
Season brisket liberally with salt. Once BBQ is smoking, place the brisket overtop of the drip pan on the side of the BBQ without direct heat. Smoke the brisket over indirect heat for 6 -7 hours, replacing the smoke pouch at least twice, perhaps three times.
Continue to add beer to the drip pan during the cooking process. You may use water as well. * If less smoke flavour is desired, use less smoke pouches.
Remove from grill. Tent with foil and allow the meat to rest for 20 minutes before slicing. When slicing the brisket, slice thin against the grain.
Serves 12 – 15 people.
1 (6 pound) fresh beef brisket with a nice fat cap (2.72kg)
¼ cup brown sugar (60ml)
2 teaspoons paprika (10ml)
2 teaspoons chili powder (10ml)
1 teaspoon garlic powder (5ml)
1 teaspoon ground cumin (5ml)
2 teaspoons onion powder (10ml)
2 teaspoons dry thyme (10ml)
2 teaspoons cracked black pepper (10ml)
1 tablespoon fine espresso powder (15ml)
2 10oz bottled lager
salt and pepper to taste
15 cups of hickory wood chips (please see note*)
In a bowl make a simple rub by combining, onion, garlic powder, dried thyme, paprika, chili powder, cumin, pepper instant coffee and brown sugar.
Place brisket in a large shallow baking dish. Rub the meat all over with the rub mixture evenly both top and bottom. Cover with plastic wrap and allow to marinate in the refrigerator overnight.
The next day, place 10 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve5 cups of dry wood chips.
Remove brisket from refrigerator.
Prepare smoke pouches. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 pouches in total.
Prepare the barbecue for indirect grilling and place a drip pan on the cool side of the grill. Fill the pan with beer. Preheat the barbecue to 220ºF/110ºC applying heat only to the one side. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.
Season brisket liberally with salt. Once BBQ is smoking, place the brisket overtop of the drip pan on the side of the BBQ without direct heat. Smoke the brisket over indirect heat for 6 -7 hours, replacing the smoke pouch at least twice, perhaps three times.
Continue to add beer to the drip pan during the cooking process. You may use water as well. * If less smoke flavour is desired, use less smoke pouches.
Remove from grill. Tent with foil and allow the meat to rest for 20 minutes before slicing. When slicing the brisket, slice thin against the grain.
Serves 12 – 15 people.
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Easy smoked Brisket Recipe