Smok-La-Homa Brisket Recipe

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Smok-La-Homa Brisket
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Ingredients
22
Count
Nutrition
2360
Calories
Total time
540
Minutes
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Ingredients:

Directions:

  1. Note: Mr. Willrath starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood halfway through; if you don’t want to do that, just use oak.
  2. Trim the outer layer of fat on the brisket so only 1/4 inch remains; if there is a pocket of fat between the flat and cap, cut it out and discard.
  3. Place brisket in a foil or ceramic roasting pan.
  4. To make the seasoning paste: add brown sugar, mustard, and garlic to a nonreactive mixing bowl; stir in enough apple juice to obtain a thick paste (how thick? like wallpaper paste).
  5. Spread half of the paste over both sides of the brisket using a rubber spatula.
  6. Let sit for 15 minutes; spread the remaining paste over the brisket (both sides) and let sit for another 15 minutes.
  7. To make the rub: Add all the rub ingredients to a small bowl; stir to mix or use your fingers to mix the rub.
  8. Sprinkle rub all over the brisket (both sides), patting it onto the meat with your fingers.
  9. Let the brisket cure in the refrigerator, covered, for 2-4 hours.
  10. To make the mop sauce: Add apple juice, vinegar, and salt to a large nonreactive bowl; whisk until salt dissolves.
  11. Set up grill for indirect grilling and preheat to low;**if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large drip pan in the center, preheat the grill to low, the toss 1 cup of wood chips on the coals; **if using a smoker, fire it up according to manufacturer’s instructions.
  12. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat; cover the grill.
  13. Cook the brisket 3 1/2-4 hours, until handsomely browned.
  14. Use an instant read thermometer to determine when it is time to wrap it in foil; internal temperature should be about 165°.
  15. Mop or baste the meat every hour with some of the mop sauce.
  16. **If using a charcoal grill, every hour you will need to add 12 fresh coals and 1/2 cup of wood chips to each side.
  17. Generously brush the brisket on both sides with the barbecue sauce and tightly wrap it in heavy duty foil; return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, another 3 1/2 to 4 hours, for a total of 7-8 hours.
  18. **This will be easy in a smoker, it is a little more challenging to maintain such a low heat in a gas or charcoal grill.
  19. Partially unwrap the brisket to test for doneness, taking care not to spill the juices; the meat should be very dark and very tender and have an internal temperature of about 190°.
  20. Open the foil wrapping at one end and pour the meat juices into a bowl.
  21. Transfer the brisket to a cutting board; let rest 20 minutes.
  22. Thinly slice the meat across the grain; spoon the reserved juices over the brisket; serve immediately.
  23. You may accompany the meat with your favorite bbq sauce, but serve it on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2359.94 Kcal (9881 kJ)
Calories from fat 1341.47 Kcal
% Daily Value*
Total Fat 149.05g 229%
Cholesterol 20.41mg 7%
Sodium 6634.22mg 276%
Potassium 456.38mg 10%
Total Carbs 203.78g 68%
Sugars 31.93g 128%
Dietary Fiber 2.35g 9%
Protein 60.17g 120%
Vitamin C 44.6mg 74%
Vitamin A 0.1mg 2%
Iron 3mg 16%
Calcium 66.5mg 7%
Amount Per 100 g
Calories 800.88 Kcal (3353 kJ)
Calories from fat 455.25 Kcal
% Daily Value*
Total Fat 50.58g 229%
Cholesterol 6.93mg 7%
Sodium 2251.41mg 276%
Potassium 154.88mg 10%
Total Carbs 69.16g 68%
Sugars 10.83g 128%
Dietary Fiber 0.8g 9%
Protein 20.42g 120%
Vitamin C 15.2mg 74%
Iron 1mg 16%
Calcium 22.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 59.1
    Points
  • 66
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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