May is National BBQ Month, and in honor of it, we bring you the second part of our four part series of All Things BRISKET! This Texas Style brisket recipe is brought to us from the 2019 Houston Livestock and Rodeo BBQ Champion, Mark Lambert with his Operation BBQ Relief team. It is rich in layered flavors, easy to prepare and will have give you yet another way to prepare your brisket. We cook this one on a Champion Smoker, but you can do it on any smoker you have at home.
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Texas Style Brisket Recipe
Ingredients
1. 12lb or bigger Packer Brisket (trimmed of large fat kernel and general fat on the top side of the brisket, bottom fat is evened out)
2. 2/3 cups Kosmos Reserve Blend Beef Injection
3. 32 oz filtered water
5. Boars Night Out White Lightening Rub
6. Cracked Black Pepper
7. Texas Chrome BBQ Rub
8. University of Que The Quad Rub
Process:
1. Mix 2/3 Cup of Kosmos Reserve Blend Brisket Injection with 32 oz of filtered water. Refrigerate.
2. Trim Brisket to remove large fat kernel, top side fat and to slightly shape the brisket to a uniform look.
3. Inject about 1 1/2 cups of injection into brisket in a checkerboard pattern.
4. Shake a good amount of Boar's Night Out White Lightening Rub on meat side.
5. Follow up with a light coat of cracked black pepper.
6. Next, put a light layer of Texas Chrome BBQ Rub.
7. Finally, finish with a light layer of University of Que The Quad Rub
8. Flip the brisket and repeat rub layers on Fat Side.
9. Place in refrigerator until ready to cook (around 8 - 10 hours).
10. Preheat Smoker to 275-300 degrees using Hickory wood.
11. Place Brisket onto grates, fat side down for two hours.
12. After two hours, place brisket into a disposable aluminum pan and pour about 1 1/2 cup of injection into pan. Seal tightly with Aluminum foil.
11. Place back onto smoker for around 2 hours or until internal temperature is around 202-205 degrees (or when a thermometer can be inserted and it feels like a hot knife going into butter).
12. Remove and place into a Cambro or cooler for an hour or so to redistribute the juices.
13. After an hour of rest, remove brisket and slice against the grain, and serve.
Champion Smokers - www.4tchampion.com
Rubs and Injections - www.ssomd.com
University of Que The Quad Rub - www.uofque.com
Негізгі бет Ойын-сауық Texas Style Brisket Recipe with Houston Rodeo BBQ Champion Mark Lambert
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