Smok La Homa Brisket Food

CLAY B'S RED RIVER VALLEY BRISKET

Steps:

• Make the barbecue sauce: in a heavy nonreactive saucepan, add the ketchup, vinegar, mustard, Worcestershire sauce, lemon, onion, brown sugar, chili powder, garlic salt, black pepper, ginger, cayenne, and 1 cup water; slowly bring to a boil over medium heat.
• Decrease heat to medium and let the sauce simmer gently until thick and full-flavored, about 30 minutes, adding a little more water if it gets too thick.
• Taste for seasoning, adding more brown sugar, garlic salt, and/or even vinegar, as necessary, to taste.
• Strain the sauce before serving, if desired; transfer the sauce to clean jars and refrigerate until serving.
• Make the rub: combine the rub ingredients in a bowl; use your fingers to mix the rub; set aside roughly 1/3 of the rub.
• Trim the outer layer of fat on the brisket so that about ¼ inch remains; if there is a pocket of fat between the flat and the cap, cut it out and discard it.
• Cut the meat into 3 equal-size pieces; sprinkle 2/3 of the rub all over both sides of the pieces of brisket, dividing it evenly among them and patting it into the meat with your fingers.
• Wrap meat in plastic wrap and let cure 12 hours in the refrigerator.
• Pour the cider into a spray bottle; set aside.
• 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 dip pan in the center, preheat grill to low, then toss 1 cup of wood chips on coals; **if using a smoker, fire it up according to manufacturers directions.
• When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from heat; cover the grill.
• Cook brisket until handsomely browned, about 3 hours.
• Spray the meat every hour with apple cider.
• Turn over the meat and cook 1 more hour.
• **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
• Spray each piece of meat one more time with apple cider; sprinkle the reserved rub all over the pieces of meat, dividing it evenly among them, then wrap each piece in heavy foil.
• Return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, 3-4 hours; **if using a charcoal grill, you will need to add 12 fresh coals to each side every hour, no more chips are necessary.
• Partially unwrap one of the briskets to test for doneness-should be very dark and tender and have an internal temperature of 190°.
• Transfer brisket to a cutting board; let rest for 20 minutes.
• You can serve brisket right away-slice it thinly across the grain; or you can refrigerate it overnight and reheat it in a 350° oven for about 1 hour.
• Can be served in a bun with barbecue sauce.

SMOK-LA-HOMA BRISKET

Steps:

• 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.
• Trim the outer layer of fat on the brisket so only ¼ inch remains; if there is a pocket of fat between the flat and cap, cut it out and discard.
• Place brisket in a foil or ceramic roasting pan.
• 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).
• Spread half of the paste over both sides of the brisket using a rubber spatula.
• Let sit for 15 minutes; spread the remaining paste over the brisket (both sides) and let sit for another 15 minutes.
• To make the rub: Add all the rub ingredients to a small bowl; stir to mix or use your fingers to mix the rub.
• Sprinkle rub all over the brisket (both sides), patting it onto the meat with your fingers.
• Let the brisket cure in the refrigerator, covered, for 2-4 hours.
• To make the mop sauce: Add apple juice, vinegar, and salt to a large nonreactive bowl; whisk until salt dissolves.
• 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.
• 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.
• Cook the brisket 3 ½-4 hours, until handsomely browned.
• Use an instant read thermometer to determine when it is time to wrap it in foil; internal temperature should be about 165°.
• Mop or baste the meat every hour with some of the mop sauce.
• **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
• 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 ½ to 4 hours, for a total of 7-8 hours.
• **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.
• 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°.
• Open the foil wrapping at one end and pour the meat juices into a bowl.
• Transfer the brisket to a cutting board; let rest 20 minutes.
• Thinly slice the meat across the grain; spoon the reserved juices over the brisket; serve immediately.
• You may accompany the meat with your favorite bbq sauce, but serve it on the side.

SMOKED BRISKET

Steps:

• Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
• Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
• Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.

SMOKED BRISKET

Steps:

• Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.