Smoked Brisket
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12 HRS
Time to Cook
12
Servings
12
Ingredients
Ingredients
Preparation
Indirect Smoking
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Step 1
Season Brisket generously with seasoning mixture.
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Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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Step 3
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
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Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step 5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
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Step 6
Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.
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Step 7
Remove brisket from smoker and allow to rest. (Minimum 3o minutes)
Water Smoking
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Step 1
Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.
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Step 2
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
-
Step 3
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step 4
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
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Step 5
Place water pan under brisket grate. One gallon of water will last 2-3 hours.
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Step 6
Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.
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Step 7
Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.
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Step 8
Remove brisket from smoker and allow to rest. (Approximately 30 minutes)
Indirect Grilling
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Step 1
Soak wood chips in water at least one hour. Drain and set aside.
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Step 2
In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.
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Step 3
Prepare grill for indirect grilling. Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F. Place grill rack on grill.
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Step 4
Place brisket in a small roasting pan, place pan on grill rack on unheated side. Close lid; cook for 6 hours or until internal temperature registers 190°F. Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill. Let stand, covered, 30 minutes.
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Step 5
Unwrap brisket, reserving juices; trim and discard fat. Using a large strainer, drain drippings into a bowl reserving liquid. Skim any fat from the top of the liquid. Serve with reserved liquid.
Nutrition Information
Nutrition information per serving: 448 Calories; 292 Calories from fat; 32.4 g Total Fat (12.43 g Saturated Fat; 14.3 g Monounsaturated Fat); 121.9 mg Cholesterol; 677.4 mg Sodium; 2.9 g Total Carbohydrate; 0.8 g Dietary Fiber; 34.3 g Protein; 3.6 mg Iron; 378.3 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 11.1 mg Niacin (NE); 0.4 mg Vitamin B6; 3.2 mcg Vitamin B12; 7.6 mg Zinc; 30.3 mcg Selenium; 130.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.