Beef Brisket

I don't have a smoker as I post often so I am always trying creative new ways to achieve the smokey barbecue house flavor we love.  This one worked out pretty well.  Give it a try and you won't be disappointed.

 Ingredients:

1 large beef brisket

3 tbsp mustard

2 tbsp brown sugar

2 tbsp cumin

2 tbsp black pepper

2 tbsp season salt

2 tbsp dried mustard

In a bowl, mix the dry ingredients together.  Coat the brisket with the mustard and and then the dry seasoning mixture.  Wrap it back up with plastic wrap and let soak in overnight. 

Now in order to smoke here is what I did.  Soak some hickory wood chips over night.  I used about 3 cups of them.  Then, place them in a packet of some aluminium foil.  Leave it open so the smoke can escape.  Place the foil directly on the flame.  On the rack in your grill place the brisket away from the burner with the foil on it. Place this with the fat side up, so the juices will flow through the meat.  Now, turn your burner with the wood chips on it, up to medium high.  Regulate the heat of the grill to keep it up around 225 degrees for 45 minutes to an hour per pound.  Every 30 minutes or so baste the brisket with your favorite barbecue sauce.  Once internal temperature is 165 or so, you are good to turn off the heat and let rest for 15 minutes or so. 

Slice it up and serve it up.  It makes great sandwiches, or does real well just with some sauce on it. Either way, this is sure to be a favorite.