Smoked brisket is tender, juicy beef, seasoned and smoked for hours, until it literally melts in your mouth. A meal worth waiting for!
I just watched a promo video for a local BBQ cook off and the one thing I noticed (other then the meat) is that the only people tending to the smokers and grills were big, sleeveless, baseball cap wearing men. Um… Did the ladies miss the memo on this one. I didn’t even know there was a BBQ cook off going on until the day of, but I am not a competitive grill master. I do like to get my eat on though.
But, I can’t be the only woman who is the master of the flame in her household. I often like to pretend I’m going round for round with the top chefs from across the country when that first blast of smoke rises up and coats my clothes and my taste buds start their happy dance.
As the day wears on and I know that a masterpiece smoked brisket is slowly working its magic, I can’t help but snicker and remind myself that I am the grill master, at least in this house.
From BHG Special Interest: Grill It! 2011
- 1 3 to 3 1/2 lb fresh beef brisket
- 1 12-ounce can of beer
- 3/4 cup lime juice
- 1/2 cup chopped onion
- 3 tbs vegetable oil
- 3 tbs steak sauce
- 2 teas chili powder
- 2 teas ground cumin
- 4 cloves garlic, minced
- Hickory wood chips
Trim fat from meat. Place meat in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl, combine beet, lime juice, onion, oil, steak sauce, chili powder, cumin and garlic. Pour marinade over meat. Seal bag; turning to coat meat. Marinate in the refrigerator for 6 to 24 hours.
For at least 1 hour before smoke-cooking, soak wood chips in enough water to cvoer. Drain before using. Drain meat, discarding the marinade.
in a smoker, arrange preheated coals, drained wood and water pan according to the manufacturer’s directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours until the meat is tender. Add additional coals and water as needed to maintain temperature of about 200 to 210 degrees F and moisture.
After 5 to 6 hours, check that the meat is done to your liking, and remove and let rest for 20 minutes. After restring, thinly slice meat across the grain.
Told you all there would be a use for all that BBQ sauce I shared with you the other day. It goes on the smoked brisket, of course. 😉