Posted by : Richard Schulte
Texas style smoked brisket
Thank you Emeril La Gasse!
This recipe counght my attention as it reminded me of a family recipe. This is great if you have one of the best BBQ smokers on the market and maybe a bottle of 151 Rum to add to the marinade.
Place a brisket (or chuck roast or your preference) on a sheet of plastic wrap. Using a bowl combine dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin, thoroughly. Rub the mixture onto the brisket and wrap tightly in plastic wrap or cheese cloth. Place on a baking sheet and marinate refrigerated at least 6 hours but preferably: overnight. Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
Remove the meat from the refrigerator and let come to room temperature.
Prepare your food smoker with wood chips and set it to 180 to 200 degrees F. Place a pan of water in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.