Smoking meat?!
Smoking meat?
grilling a brisket
Answers:
smoking is a different method than grilling
smoking is a very long , slow process
Hope you're not in a hurry, smoking takes hours. If you want that smokey flavor while grilling, then try adding wood chips to the grill.
BBQ BRISKET
1 (4-6 lb.) beef brisket (fresh)
Celery salt
Garlic salt
Onion salt
Chili powder
1 bottle BBQ sauce
2-4 tbsp. Liquid Smoke
Put brisket in 13"x9" baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Tightly cover with foil and bake at 275 degrees for 4 hours. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super.
TEXAS-STYLE BARBECUED BEEF BRISKET
1 whole beef brisket (9 to 10 lb.) trimmed
MOP SAUCE:
5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper
DRY RUB:
2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sugar
1 tbsp. distilled white vinegar
10 lb. charcoal briquettes
4 c. mesquite wood chips
Prepare grill. Soak mesquite chips in water to cover.
Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes. Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.
Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.
To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through. Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.)
Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve.
Smoking a brisket is one of my favorite things to do. First of all, it helps if you have a charcoal pit and a charcoal smoker works even better. A brisket takes about 12 hours at 210 degrees. I use a combination of charcoal, hickory wood and mesquite wood for the fire. One main idea I can give you is this. Do not put "raw" wood on the fire you are using to cook the brisket. Instead, let your "raw" wood burn in another pit, firepit, chiminea or whatever until it turns to coal ( a bright red glow). Then use a shovel to move the coals to your cooking pit. The reason for this is if you put the "raw" wood on your cooking fire it will smoke very heavily at first. Too much smoke can make the meat taste bad. What you want is the flavor of the wood, not the flavor of the smoke. Your brisket will still have a smoked flavor to it. It just won't be overpowering. Good luck and good eating.
If you are grilling the brisket and just want that good, natural smoke flavor build your coal to one side of the grill. Soak the wood chips in water, I'm doing that myself right now. Grill the meat off too the side and keep the grill covered, as smaller fire and lower temps. are better for this kind of grilling. Add a big handfull of chips to the coals from time to time to keep a good smoke going. It may help to have a small grill nearby to start new coals because you have to keep this up for 3 - 4 hours. I finish mine up in the oven at 325 in a big covered pan until it's fork tender,
barq chicken
for smoking a brisket you want to cook it between 225-275 for one hour per pound +/- untill tender enough that when you try to pick it up with the fork the meat starts to give way slightly, my personal choice of woods is hickory, you can buy it in chips chunks or logs at your local walmart or grocer. season with a general bbq seasoning and spray with water hourly to retain moisture also flip hourly except for the last few hours and keep the fat side up so that the juices drain into the meat