May is National BBQ Month, and in honor of it, we bring you the third part of our four-part series of All Things BRISKET! This Peach Paper Wrapped Competition Style Brisket Flat Recipe is brought to you by Kevin from the University of Que. Peach Paper was really made popular by Pitmaster Aaron Franklin but is not new to BBQ at all, as our competition friends down in Texas have been using it for a long time. This brisket is amazingly moist with a great bark and a very good flavor that will have you coming back for more thanks to the Sweet Smoke Q Beef Injection and Brisket Rub.
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Peach Paper Wrapped Competition Style Brisket Flat
Ingredients:
1. 1 16-18lb brisket separated into the flat and point
2. 8 oz Sweet Smoke Q Beef Q Juice
3. 32 ozoz Apple Juice
4. Sweet Smoke Q Brisket Rub
5. Peach Paper
Process:
1. Trim the brisket into two separate pieces (point and flat), shaping it to fit into a KCBS style box. Leave about a ¼” of fat on the back side.
2. Mix 8oz of the Sweet Smoke Q Beef Q Juice with 32oz of high quality apple juice.
3. Take your flat out and inject the heck out of it. It will leak out, but by injecting in a square grid, you will get a ton of flavor in and ensure it is even.
4. Once injected rub the fat side with Sweet Smoke Q Brisket Rub moderately, flip it to the meat side and do the same.
5. You will want to let this sit for at least 8 hours in the fridge but no more than 12 hours.
6. Preheat your smoker to 425 degrees with hickory wood for smoke (We love to use the Rec Tec Trailblazer for our Brisket).
7. Remove your brisket flat from the refrigerator 30 minutes before you put it on the smoker.
8. Place brisket flat on the smoker fat side down and immediately lower the temperature to 275 degrees.
9. Smoke the brisket for four hours.
10. After four hours, remove the brisket from the smoker and place on a double layer of peach butcher paper.
11. Fold the peach butcher paper over the brisket and wrap it like an empanada.
12. Place back onto the smoker for an hour or until a temperature probe goes into it like a hot knife into butter. (one to two hours, usually in the 202-206 degree range)
13. Remove and let rest for a bit.
14. Slice brisket flat into slices approximately #2 pencil width thick and dip into au jus in the paper.
15. Enjoy!
Rec Tec Grills - www.rectecgrills.com
Sweet Smoke Q Rubs and Injections - www.sweetsmokeq.com/index.html
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