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On Point Smoked Brisket
Review Overview
ease of preparation and cooking
9availability of ingredients
10specialized cooking utensils required
8
On "Point" brisket
Ingredients
- 4 lb Brisket “point”
- Rub:
- 2 T beef base
- 2 T kosher salt
- 2 T garlic powder
- 2 T fresh ground pepper
- 2 T ancho chile powder
- 1 T dark roast coffee grounds
- 1 T dark brown sugar
- 1 T smoked paprika
- Steam
- 2 T light brown sugar
- 2 T minced shallots
- 2 T apple juice
- Glaze:
- ¾ C Blues Hog BBQ sauce
- 2 T light brown sugar
- 1 T apple cider vinegar
Instructions
- Score the meat on all sides with ¼ inch cuts
- Rub the beef base all over the brisket
- Combine then dry coat the brisket rubbing deep into the scores
- Cover and refrigerate over night.
- Prepare your smoker to 225 degrees.
- Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees.
- Roll out heavy duty foil and fold the brisket into a packet.
- Add brisket then top sugar shallot and apple juice.
- Steam for 2 hours at 225 to 190 degrees
- Remove from foil and return to smoker heat only settings
- Add the glaze and cook for 30 minutes
- Rest for 30 minutes loosely covered with foil
Review Overview
ease of preparation and cooking
9availability of ingredients
10specialized cooking utensils required
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