BeeF Brisket

Since I typed it all up for Soggy I figured I would just add it to the recipes.

OK, here we go,,,,,

Rub,,,,,,,

1/4c Onion Powder
1/4c Garlic Powder
1/4c Black Pepper
1/4c Light Chili Powder
1/4c Ground Tyme
1/4c Paprika
1/4c Lemon Zest
2T Cumin
2t Cayenne
4T Mrs Dash

Dump in a bowl and mix well. Be careful not to breathe.

Marinade,,,,,,,,

1qt Bourbon
1 cup Worchestershire Sauce
1cup Balsamic Vinegar
4T rub

Make sure to shake or stir well before pouring over meat.

Cherry & Hickory or either would be a good way to go. soak chips for 24hrs before using.

1. Soak meat overnight in a mix of Bourbon, Worchestershire Sauce, Balsamic Vinegar, and a BBQ rub. (turn several times)
2. let set out on counter for 2hrs before starting cooking process.
3. Sprinkle on another layer of BBQ rub when you lift it out of the marinade.
4. lay meat in cooker fat side up on the top grill.
4.5 place a 9x12 baking pan under the meat on the lower grill. Use this pan for your water pan. (I use the leftover marinade & water to start off with)
5. make sure your smaller wood pan is 3/4 full to start. The first 4 hrs of smoking are critical to smoke penetration & flavor.
6. start the smoking process off by cooking/smoking at 140 degrees for 4hrs. (cooker needs to be set VERY low on burner flame) It also needs to be out of the wind so that the heat rises efficently.
7. bump temp to 180 for 2hrs. Make sure you have liquids and good wood chips still in the pan. IF NOT then refill as needed. Just do it quick cause if you be lookin you not be cookin.
8. bump temp to 200 for 2hrs, repeat the rest.
9. Remove meat from cooker and double wrap TIGHT with plastic wrap.
10.Turn on your oven to 225 and put the meat in it fat side up. Leave it set in the oven for 2hrs. (Set it on a cookie sheet on an upper rack.)
11. Remove from the oven and let rest 2hrs before unwrapping.
12. Unwrap in the cookie sheet. It will help contain the juice.
13. Let rest for 40 minutes BEFORE you try to slice it.
14. Starting at the flat end, slice cross grain in 1/8in thick slices. Think of the Brisket as a Paralelegram(sp?) and start at the lower rt corner (for RT handed slicers.)
15. Spoon on a small amount of juice when you serve or make sure you save the juice and ladle it back over the meat when you wrap for refrigeration.
16. MAKE SURE that meat has cooled off to room temp before you try to refridge or freeze it !

NOTE ***,,,, IF you do not follow my directions to the letter and get antsy slicing that meat before the waiting time, you will not be happy with the results. It will be tough and dried out.

Using a digital thermometer in the meat and a seperate one for inside the cooker is almost 100% required to get the desired results. IF you cook it too hot it will make the meat tough and the dogs won't even eat it.

IF you can atleast smoke it low temp for 4 hrs then you can skip straight to the oven. Make sure you follow the temp step ups as in using the smoker. It will still work, your smoke ring just won't be as deep.

PRINT THIS and read it 15 times until you have it memorized. I KNOW I'M anal on details, but hey you want Famous Dave's Brisket or something worth eating.