On Friday, Kevin brought home a new toy. Admittedly, it wasn't an expensive one, but we are now the proud owners of a $79 gas smoker.
And of course, that meant we had to go play with it Right Now.
We picked up a center cut brisket and read through various recipes we could find for smoking a center cut. Then we promptly set them all aside and made up our own.
And oh... oh... it was GOOD.
The Rub
6 Tbsp kosher salt
1/2 c loosely packed brown sugar
4 Tbsp granulated garlic
2 tsp cayenne
3 tsp cumin
4 Tbsp paprika
1 tsp ground coriander
3 Tbsp onion powder
Mix all ingredients together and then generously rub all over the brisket. We used all of the rub, and laid it on quite thick.
The Mop Sauce
1 12 oz can beer
12 oz apple grape juice
3 Tbsp horseradish mustard (Beer & Brat mustard)
3 Tbsp raspberry chipotle sauce
3 Tbsp minced garlic
3 tsp salt
Whisk together and mop brisket generously.
The Smoker
Setup the smoker with water for the liquid, and soaked chunks of Mesquite for the wood. Fire up the gas and get the smoker running around 190 degrees -- it'll take some fiddling to keep it there throughout the process. Smoke the brisket for 3.5 to 4 hrs, mopping every hour. At that point, wrap it in foil and smoke for another 3.5 to 4 hrs, for a total of 7-8 hours, or until the internal temperature of the brisket reaches 190. Let it sit for 20 minutes afterwards to rest.
Carve the brisket against the grain in very thin slices. Serve with bulky rolls and the dipping sauce.
The Dipping Sauce
1/2 cup red wine
1/2 cup water
3 Tbsp chopped garlic
3 Tbsp horseradish mustard
3 Tbsp raspberry chipotle sauce
1 1/2 Tbsp butter
cornstarch to thicken
Stir together all ingredients through raspberry chipotle sauce. Heat to boiling and reduce by 1/2. Add butter and stir until melted. Thicken with cornstarch, and serve as a dipping sauce.
Posted by Deb Atwood at May 29, 2005 11:50 PM | TrackBack