Smoked BBQ Brisket

Slow and low, that is the tempo. Especially when it comes to smoking meat for good BBQ.

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This Wednesday we were supposed to be on a plane to reunite with the best festival of them all – The World Championship BBQ Cooking Contest in Memphis. It was originally my 35th birthday trip but alas like most things it was postponed (See you at the end of September).

In order to ensure that there is sufficient BBQ in my veins despite this, it just so happens to be BBQweek with the Festive Foodies Group! What timing, amiright? To be honest, I would’ve made sure I posted at least one BBQ recipe this week  regardless of an organized event, now I get to post a whole weeks worth.

Unfortunately there is a bit of a meat shortage around here so the biggest brisket I could find was only 2 pounds. As a result, it didn’t take as long to smoke this brisket and thus didn’t get that distinct pink smoke ring but thankfully it still tasted good! It definitely helps if you use your best brisket rub.

But I cannot take the credit, and this was actually the works of my husband, as I have not yet had the chance to tinker with the smoker. Honestly, it gives him so much joy I just assume let him master it. While he prepared the main course, I set out to make the sides and dessert, which will be shared later this week.

Don’t have a smokersmoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for 4-5 hours (depending on the size). Before we had a smoker we also used a product called Smokin-O’s.

Monday #BBQWeek Recipes

• Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
• Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
• Cherry Lime Margarita by Family Around the Table
• DIY Marzetti’s Slaw Dressing by Palatable Pastime
• Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
• Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
• Loaded Baked Potato Salad by A Kitchen Hoor’s Adventures
• Pulled Pork by A Day in the Life on the Farm
• Slow Cooker Calico Baked Beans by Blogghetti
• Smoked BBQ Brisket by The Spiffy Cookie
• Smoked Pork Butt Tacos by Our Good Life
• Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
• Sweet Chili-Lime Grilled Chicken by Making Miracles
• Winey Burgers by Hezzi-D’s Books and Cooks

Four years ago: Dark Chocolate Cookie Butter Cupcakes

Five years ago: Fig, Goat cheese, and Kielbasa Sausage Pizza

Six years ago: Homemade Strawberry (Vodka) Lemonade

Eight years ago: Peanut Butter Chocolate Chip Granola

Nine years ago: Raspberry Mango Margarita Pie

SMOKED BBQ BRISKET

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Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. beef brisket
• 1/2 cup BBQ dry rub
• Hickory wood chips
• 1/2 water
• 1/2 cup apple cider vinegar
• BBQ sauce, for serving

Directions

1. Rub seasoning onto all sides of the brisket*. Cover and refrigerate overnight.
2. Two hours prior to cooking, take out let it come to room temperature.
3. Preheat smoker to 225F with chips for 30-40 min. Fill water pan with 1/2 cup water and 1/2 cup apple cider vinegar, add brisket, and smoke for 4 hours* or until 195F (per smoker manufacturers instructions for continuous smoke).
4. Remove, wrap in foil, and let rest until it reaches 165F. Slice against grain about 1/4 inch cuts and serve immediately.

Notes

*Quarter cup of rub per pound of brisket. Smoke for 2 hours per pound of brisket. Don't have a smoker? You can get a similar effect on a grill by placing the meat on a pan covered with foil, basting frequently to prevent it from drying out, and cooking it at 225-275 for about 2 hours per pound.

Did you make this recipe? I want to see!

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