Smoked Beef Brisket
Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.
- 14-17 pound beef brisket
- 3 cups beef stock, divided
- 2-3 tablespoons peanut oil or other high temp cooking oil
- 1 cup brisket rub
- 1/2 cup Texas-style BBQ sauce, thin-red
- meat syringe
- remote probe thermometer
- food-safe spray bottle
- 3 - 18" x 24" pieces of heavy-duty foil
- 1 - 18" x 24" sheet of peach butcher paper
- wood splits about 2" in diameter and 8-12" long
- cooler (warm and dry) or hot-box for holding
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The sweet and smoky compound butter complements the natural sweetness of the pork and the kiss of smoke for these delicious, tender, and juicy Bourbon and Brown Sugar Pork Chops.
The sweet and smoky compound butter complements the natural sweetness of the pork and the kiss of smoke for these delicious, tender, and juicy Bourbon and Brown Sugar Pork Chops.
Burnt ends are renowned and on the menu at exceptional BBQ joints across the country. But it wasn’t that long ago that burnt ends were the pitmaster’s secret and favorite treat.
Originally, burnt ends were the bits and pieces of brisket edges and ends that were leftover on the cutting...
Burnt ends are renowned and on the menu at exceptional BBQ joints across the country. But it wasn’t that long ago that burnt ends were the pitmaster’s secret and favorite treat.
Originally, burnt ends were the bits and pieces of brisket edges and ends that were leftover on the cutting...
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