Award Winning Beef Brisket
Ingredients
1 ea. 10 to 14 Lb. Choice or higher quality whole brisket
Slather
1 Cup Mustard
¼ Cup Teriyaki
¼ Cup Worcestershire
Wrap
1 Cup Margarine
1 Cup Agave Nectar
½ Cup Brown Sugar
Rub
½ Tbs. Season Salt
1 Tbs. Dry Brown Sugar
½ Tbs. Greek Seasoning
1 Tbs. Smoked Paprika
1 Tbs. Chili Powder
½ Tbs. Onion
½ Tbs. Chipotle Seasoning
1 Tbs. Black Pepper
1 Tbs. White Pepper
½ Tbs. Cumin
Instructions
Combine ingredients for slather, wrap, and rub in separate
bowls. Cover and refrigerate as needed.
Rinse the brisket and pat dry. Remove as much of the excess
fat as possible. Coat the entire surface with the slather and cover the entire
surface thoroughly with rub mixture. Let rest for at least two hours under
refrigeration.
Remove from refrigeration and preheat smoker with hickory
wood to 250 degrees. Place brisket on indirect heat for four to five hours.
Remove from smoker and evenly distribute the wrapping
mixture and wrap tightly in foil. Return to smoker for another four hours or
until it reaches a 210 degree internal temperature.
Remove from smoker and let rest for 20 minutes before
slicing.
Enjoy!
No comments:
Post a Comment