Smoked Brisket

Jason Summers

By
@smokinjbird

I have always enjoyed cooking but until 2010, I was never able to challenge myself. My first big challenge was purchasing a smoker off of Ebay on a Saturday, cooking on it for the first time in a thunderstorm on a Tuesday and entering my first KCBS BBQ Competetion that following Friday. I have since practiced weekend after weekend on taste, appearence and tenderness on my Brisket, which has moved me from last to the top ten at competitions. I practice most on my 2 teenage sons who are not shy to tell you what they think. You should find this receipe will satisfy any and aall tastebuds!


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Comments:

Serves:

20 - 25

Prep:

20 Min

Cook:

10 Hr

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you have access to a smoker this is a to-die-for brisket recipe... A must try.

Ingredients

BRISKET MARINADE

32 oz
beef broth
1 bottle
agave necter
2 Tbsp
garlic powder
2 Tbsp
onion powder
2 Tbsp
sirachi chilli sauce
4 dash(es)
salt and pepper

BRISKET

1 large
untrimmed beef brisket

DRY RUB

1 bottle
roasted garlic and red bell pepper seasoning
2 Tbsp
onion powder
5 dash(es)
salt and pepper

Directions Step-By-Step

1
prepare smoker for indirect cooking and light charcoal. let burn for approximately 1 hour while you prepare the brisket. prepare the marinade and wisk all the marinade ingredients together put the brisket in a large ziplock bag and pour in marinade let soak until the fire is ready and the smoker has settled at around 250 degrees.....
2
when the smoker is ready remove brisket from bag and place in a large aluminum pan ( disposable turkey roasting pan or lasagna pan ). reserve marinade. rub down brisket on both sides with roasted garlic and bell pepper seasoning, onion powder, salt, and pepper. now you are ready for the smoker.....place brisket pan and all on the smoker and let cook for about 8 to 10 hours or to an internal temp of 200 degrees in the flat side of brisket. at about the 8 hour mark add remaining marinade to pan to heat up.....at the end of the cooking cycle i like to remove the brisket to rest on my cutting board and i like to pan up the remaining marinade to use as an au jous.....rest brisket for 30 to 45 minutes then slice and enjoy

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Collection: World Food Champs
Hashtags: #SMOKED, #brisket