Sample Recipe: Low and Slow Smoked Brisket Serves: 8-12 / Prep: 30 mins / Smoke Time: 8-10 hours / Temp: 225F / Wood: Oak 1. Following the manufacturer’s specific start-up procedure, preheat the smoker to 225°F, and add oak wood. Post oak is the traditional choice in Texas (so-called because it’s a popular wood for fence posts). 2. In a small bowl, mix together the salt and pepper. Set aside. 3. Trim off most of the fat from the brisket, leaving about a half-inch fat cap on the meat for moisture. Yes, some of the fat will melt away during cooking, but you still want to trim your brisket because excessive fat on the surface will only add to the already long cooking time. 4. If the brisket is too large for the smoker, trim off the smaller point on the other side of the fat line to make a second roast. The point is also called the “deckle”; you’ll recognize it by its round and random intersection of muscle and fat. If you’d like, you can also separate these cuts after the meat is cooked, prior to slicing. Many pit masters cut the point into cubes, then glaze them with sauce to make Burnt Ends (page 107). 5. Generously spread the mustard over the raw brisket, covering all sides. The mustard will act primarily as an adherent for seasoning and to seal in juices. 6. Apply the salt-and-pepper mixture to the brisket, pressing it firmly onto the surface. Though it may seem like a lot of salt and pepper, don’t worry; the large volume of meat will merit the seasoning. ...recipe continued inside! Ingredients: 1 cup kosher salt 1 cup freshly ground black pepper 1 (8- to 12-pound) brisket 1 cup mustard 2 cups Perfection Spray and Mop Sauce (page 177)
✔ Author(s): Bill West
✔ Title: Smoking Meat 101: The Ultimate Beginner's Guide
✔ Rating : 4.7 out of 5 base on (1986 reviews)
✔ ISBN-10: 1641525053
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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