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Smoked Brisket

Smoked Brisket

Ingredients

  • 1 (5-8 pound) center cut brisket
  • 6 cups hickory wood chips
  • 2 tablespoons ground coffee
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 4 teaspoons sweet paprika
  • 4 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 teaspoons course ground black pepper

Instructions

Indirect Grilling

  1. Soak wood chips in water at least one hour. Drain and set aside.
  2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.
  3. Prepare grill for indirect grilling. Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups soaked wood chips to pan.
  4. Place another disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225 degrees F. Place grill rack on grill.
  5. Place brisket in a small roasting pan, place pan on grill rack on unheated side. Close lid; cook for 6 hours or until internal temperature registers 190 degrees F. Add 1 1/2 cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours.
  6. Remove from grill. Let stand, covered, 30 minutes.
  7. Unwrap brisket, reserving juices; trim and discard fat. Using a large strainer, drain drippings into a bowl reserving liquid. Skim any fat from the top of the liquid.
  8. Serve with reserved liquid.

Smoking

  1. Soak wood chips in water at least one hour. Drain and set aside.
  2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.
  3. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 225 degrees F. Place water pan in the smoker and add water to the fill line, about 2/3 full. Place the brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 190 degrees F, or until the meat is tender.
  4. Remove the meat from the grill and let rest for 20 minutes.

Yield: 12 servings

Recipe and photo credit: Texas Beef Council


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