Emeril's Texas-Style Smoked Brisket |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 x 4 pound(s) beef brisket, trimmed |
2 tablespoon(s) dark brown sugar |
2 tablespoon(s) chili powder |
2 tablespoon(s) paprika |
2 tablespoon(s) salt |
1 tablespoon(s) garlic powder |
1 tablespoon(s) onion powder |
1 tablespoon(s) black pepper |
1 tablespoon(s) cayenne |
2 teaspoon(s) dry mustard |
2 teaspoon(s) ground cumin |
mesquite wood chips |
barbecue sauce recipe saved on webpage |
Directions:
1. Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili powder, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. 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.
2. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain, and set aside.
3. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees. Place the water pan in the smoker and add water to the fill line, about 2/3 full. 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 temp of 140 to 145 degrees, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
4. Serve with barbecue sauce on the side for dipping.
|
|