I have been inspired by several Briskets on here lately. For some odd reason I very rarely do brisket. (That's about to change) . Ka Honu's last week got me moving. I bought a large untrimmed brisket and cut it into three sections.
I have two flat pieces, Cut so that Kerry and I could have dinner and then sandwiches during the week a couple times. One went into the freezer for later and one on the smoker.
The third went into hamburgers. ( That's for another post but wow are they good).
I made a dry rub I call 'Black Magic". Had I measured the ingredients I could say I have it perfected now.. I didn't.
But it parts out something like 2 parts Bold Community coffee "powered", 1/2 part Paul Prudhommes Blacken Red Fish Seasoning, 1/4 part Garlic Powder, 1/4 part fresh ground Smoked salt.. Basically it should have a strong coffee bite a bit salty and a just little heat.
I trimmed a good bit of the fat from brisket, leaving a nice 1/4 inch layer all the way across. Let it sit in the fridge uncovered over night. Rubbed it down in the A.M. and back in the fridge another two hours.
Tommy gave me a gadget for pellets so I loaded it and started a fire with hickory wood charcoal.
The smoker stays around 220-250 pretty easily with the charcoal. The pellets smoked for about 4-5 hours. At this point I needed to speed things up a little so I wrapped it in foil and put it on the Red grill for 10 minutes each side, Pulled it out wrapped it in several hand towels and let it stand an hour +- more.
Kerry is my taste tester so I gave her a piece first. Quote. It's good..............Ummm...........That's awesome. You should make this more often.
How could I be happier ?
Thanks for the inspiration!
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