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On Point Smoked Brisket

On Point Smoked Brisket

Review Overview

ease of preparation and cooking
9
availability of ingredients
10
specialized cooking utensils required
8

ON POINT

Is there a better way to spend a day than smoking a brisket. just make sure to do your mise en place before you pop a top. This smoked brisket is absolutely on point.

 

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
  1. Score the meat on all sides with ¼ inch cuts
  2. Rub the beef base all over the brisket
  3. Combine then dry coat the brisket rubbing deep into the scores
  4. Cover and refrigerate over night.
  5. Prepare your smoker to 225 degrees.
  6. Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees.
  7. Roll out heavy duty foil and fold the brisket into a packet.
  8. Add brisket then top sugar shallot and apple juice.
  9. Steam for 2 hours at 225 to 190 degrees
  10. Remove from foil and return to smoker heat only settings
  11. Add the glaze and cook for 30 minutes
  12. Rest for 30 minutes loosely covered with foil

Review Overview

ease of preparation and cooking
9
availability of ingredients
10
specialized cooking utensils required
8

ON POINT

Is there a better way to spend a day than smoking a brisket. just make sure to do your mise en place before you pop a top. This smoked brisket is absolutely on point.

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