BEEF BRISKET DRY RUB FOR SMOKING RECIPES

Steps:

• 1. Trim the brisket – Separate the point from the flat or have your butcher do it. Trim the exterior fat from the point. Trim the exterior fat on the flat down to 60 mm. HOT TIP – Separating the flat from the point by following the fat seam with a sharp boning knife. 2. Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern. 3. Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil. 4. Set up the smoker – Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 135°C at the level of the cooking grate. 5. Smoke the brisket – Place the brisket pieces on the smoker and monitor the internal temperature with a remote probe thermometer. Put a half cup of beef stock in a spray bottle and spritz the brisket at the start and every hour until wrapped. Smoke the brisket until it is at least 70°C internally AND has a dark, almost black, exterior. This can take anywhere from 5 – 8 hours depending on the size of your brisket. 6. Wrap the brisket – Place the flat on two sheets of foil. Place the butcher paper on top of this. Roll the foil and paper edges together towards the flat, sealing it up in a delicious meat cocoon as shown below. Wrap the point in a single sheet of foil. Place both back into the smoker to finish cooking. 7. Rest the flat – When the flat has an internal temperature above 95°C AND is tender like butter when inserting a probe or toothpick, take the flat off of the smoker and let it rest for 1 hour in a warm cooler or a hot-box. You can use an empty microwave in a pinch. 8. Make the burnt ends – When the point has an internal temperature above 95°C AND is tender like butter when inserting a temp probe or toothpick, it is ready to make into burnt ends. Cut the point into 2.5 cm cubes. Season the cubes with more beef rub and place them in a small pan, such as a half-sized steam pan. Pour 1 cup of beef stock into the pan and put this back into the smoker for 30-45 minutes. 9. Sauce the burnt ends – Mix any stock left in the pan with an equal amount of Texas style BBQ sauce and brush it onto the burnt ends. Put them back into the smoker for 15-20 minutes when you slice the brisket flat. 10. Slice brisket flat – Use a long sharp knife to slice against the grain of the brisket flat, cutting it into pencil-width sized slices. Serve with burnt ends.

Steps:

• Light your Pit Barrel® according to the instructions.
• Remove the brisket from the package, rinse gently with cold water and pat dry with paper towel.
• Using the sharp Ultimate Chef’s Knife, trim all but ⅛ – ¼” of the hard white fat from all sides of the brisket. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Finally, slice off about ½” of each of the long edges to remove any grey meat. Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference.
• Lightly coat all sides of the brisket with olive oil, followed by a liberal coat of the Beef & Game Rub.
• Insert one hook into the center of the thick pointed end of the brisket, leaving enough of the rod (U-shaped) end of the hook exposed to allow it to be hung on the rod, about 3 inches down. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure.
• Hang the brisket from the rods in the center of the barrel, and secure the lid.Cook approximately 3-4 hours, or until the center of the thickest part of the brisket reaches an internal temperature of 160-170º.
• Remove the brisket from the Pit Barrel® to a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consommé, beer, water, or other wrapping juice before sealing the foil. Tip: Wrap it as tightly as you can without piercing the foil.
• Remove the rods from the Pit Barrel®, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.
• Re-insert the Pit Barrel® rods (to control the ventilation), secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200º, for about 1-2 hours. (shown using the ThermoWorks Thermapen®).
• Remove the brisket from the cooker, and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice). Tip: You can hold a cooked brisket in a cooler for up to 6 hours. The longer you hold it, the better the results.
• Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Remove any excess fat from each part of the brisket.
• Slice the flat portion across the grain to ¼”, then cut the point into cubes. Then drizzle with some of the reserved foil liquid. Sprinkle the cut meat lightly with Beef & Game Pit Rub.