Maggie’s Menu: Smoked Brisket
We hosted a Labor Day BBQ and the smoked brisket was the star of the menu. As if the 8.5 pound brisket wasn’t enough, Mr. Magpie topped this with hot italian sausage from our local farmer’s market. We served this with a vegetable orzo and a large green salad. For dessert I created mini ice cream sandwiches- more to come on that!
Ingredients:
- 2 Tablespoons chili powder
- 1 Tablespoon coarse salt
- 1 Tablespoon brown sugar
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 2 Tablespoons Olive oil
- 8.5 pounds Brisket
Instructions:
- Soak wood chips in water for 30 minutes.
- Mix together all dry ingredients.
- Rub olive oil all over brisket.
- Rub mixed ingredients all over oiled brisket.
- Fill smoker with wood chips, according to smoker instructions.
- Place brisket fat side up allow it to cook for 20 hours on 216 degree Fahrenheit smoker, replacing chips every 2 hours or so.
- Allow internal temperature to get to 190 degrees and then remove from smoker.
- Allow to rest for 15-20 minutes.
- Thinly cut meat against the grain.
Yield at least 14 servings but can be stretched depending on number of sides.
Allergens:
- This recipe is egg free.
- This recipe is dairy free.
- This recipe is gluten free.
- This recipe is nut free.
Photographs:
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