Dwight's Brisket

* Exported from MasterCook *

DWIGHT'S BRISKET

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Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Everyone has their own way of doing things, this the
way I do it. First of all you must know up front I am
a LazyQ kind of guy, who wants consistency without a
lot of effort. Brisket is my favorite of all Q. I
usually buy a 10# brisket packer or untrimmed [lot of
fat], the trimmed do not have the flavor as the fat
boys. Unwrap the brisket, wash it and while it is
still wet apply a rub : 2 oz. of each of the following
ingredients : salt,black pepper paprika, garlic
powder, accent , chili powder. Add 1/2 oz. red pepper.
Mix these up and you will have a powder rub. If you
are a spicy kind of guy apply the rub thick. If you a
bland mellow guy like me, then apply lightly. After
the rub is on, it will stick like glue due to the meat
being wet, put brown sugar on as thick as possible.
Place the brisket on the smoker, fat side up, hold
about 200 or so degrees. Smoking time depends on the
unit you have the wood you are using and so on, but a
good rule of thumb is 6 hours. Once the meat is a
dark color, cut into it to see if it has a ring like
the brisket you buy in a restraunt, about 1/4" thick.
At this point you have all the smoke you need but the
brisket is far from done. Take it off the smoker, put
it in the fridge, freezer, or go on to the next step.
About 6 to 8 hours prior to serving place the brisket
in a deep pan, add about 1/3 cup of water, seal the
pan with a lid or tinfoil, place in the oven on the
top rack, set the temperature at 190 - 210. Within
about 5 or 6 hours the house will be consumed by this
mouth watering aroma, driving the inhabitants into a
frenzy. The weaker ones will go mad, so make sure your
family is mentally stable with some degree of will
power to wait on a good thing. If the meat is not
tender to the point of almost cutting it with a fork,
it did not cook long enough. Prior to serving trim off
the fat, and you are now the genius that everyone will
give advice on how to start a BBQ restraunt. Oh, by
the way, expect up to a 40% shrinkage, a 10# brisket
raw might be a 6# cooked.

Recipe By : Dwight



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