Ingredients
- 1 deckle off and boneless Beef brisket
- 1/2 cup of Yellow mustard
- 2 cups of Wood chips
- 20 slices of White bread
- 3 tablespoons of Black pepper
- 2 tablespoons of Cayenne
- 1/4 cup of Chili powder
- 1/4 cup of Kosher salt
- 1/2 cup of Dark brown sugar
- 3 teaspoons of Garlic powder
- 2 teaspoons of Dry mustard
- 2 teaspoons of Cumin
- 1/3 cups of Ketchup
- 1 cup Water
- 1/3 cup of Apple cider vinegar
- 2 tablespoons of Molasses
- 1 tablespoon of Onion powder
- 1 teaspoon of Celery salt
- 1 teaspoon of Allspice
Directions
If you are looking for an affordable and tasty beef cut, you should give the brisket a try.
The brisket’s texture is unique; it is rich with fat and complex notes, it is a highly fragrant cut of beef with a smoky and rich flavor.
But most people agree that the brisket isn’t the most effortless cut of beef to cook due to its toughness.
Brisket requires a long and slow cooking process, giving the connective tissues a chance to melt and break down into rich, tender meat.
The brisket takes well the flavor of the smoke, rub or marinade used. The rub and the Kansas barbecue sauce used in this recipe will add sweetness, saltiness, and tanginess to the meat and complement the brisket’s original flavors.
Cooking the brisket to perfection could sometimes be challenging, but it has a fantastic outcome; follow the instructions carefully, and the flavor combination will amaze you, leaving your taste buds always wanting more.
Featured image:
Even people who want to go to heaven don’t want to die to get there.
by ~☮Rigs Rocks☮~ @ flickr
Steps
1 Done | Put 2 tablespoons of black pepper, 1 tablespoon of cayenne, chili powder, kosher salt, half the quantity of dark brown sugar, 2 teaspoons of garlic powder, the dry mustard, and the cumin in a small mixing bowl, then combine them well. |
2 Done | Place the brisket on the cutting board, then pat it dry using a paper towel. |
3 Done | Using a sharp knife, trim the exterior fat to a fourth of an inch of thickness. |
4 Done | Coat the brisket evenly with the yellow mustard, then rub half of the quantity of the dry rub, made in the first step, into all the parts of the brisket. |
5 Done | Place a cooling rack over a tray and put the brisket fat side down on top of it. |
6 Done | Refrigerate the brisket for 24 hours straight to dry out the exterior layer of the meat; this process enables the smokey flavor of the grill to penetrate well into the brisket while cooking. |
7 Done | After refrigerating it, get the brisket out and rub the remaining quantity of the dry rub all over the meat. |
8 Done | Place a disposable roasting pan under the grate to collect all of the dripping cooking juices. |
9 Done | Preheat the grill to 225°F. |
10 Done | Transport the brisket carefully to the grill using some kitchen tongs, and place it fat side down. |
11 Done | Insert an oven meat thermometer into the thickest part of the meat and make sure that it isn’t placed in the fat. |
12 Done | Form a square using aluminum foil, then put the wood chips inside and close it, leaving only one opening. Then place it into the grill’s hotbed. |
13 Done | Cover the grill and let it smoke for 14 hours, keeping the temperature stable at 225°F. Don’t open the grill until the thermometer indicates that the meat has reached 192°F. |
14 Done | Carefully slide the brisket into a rimless pan and transport it to a clean cutting board. |
15 Done | Let the brisket rest for 15 minutes. |
16 Done | Combine ketchup, water, apple cider vinegar, the rest of the brown sugar, molasses, onion powder, the rest of garlic powder, the rest of black pepper, celery salt, allspice, and the rest of cayenne in a small saucepan and put it over medium heat. |
17 Done | Reduce the heat from medium to low, and let the mixture simmer for 20 minutes, until the sauce is thick, with occasional stirring. |
18 Done | Set the Kansas barbecue sauce aside and let it cool down. |
19 Done | Get a sharp slicing knife and separate the flat from the point. |
20 Done | Cut the point into 1-inch cubes. |
21 Done | Return the cubes to the grill to form a nice crispy layer on the outside. |
22 Done | Using a sharp knife, slice the flat across the grain to the desired thickness. |
23 Done | Serve it with white bread slices and the Kansas barbecue sauce on the side. |
