It seems everyone with a recipe claims it is the "BEST" (fill in the blank) in the world. Well with so many first place finishers already out there here is the one that came in second. Another also ran. Missed by a hair. But still good enough for me. Someone else can go on the "Numero Uno" ego trip while I am enjoying my brisket.
Rub brisket with olive oil. Sprinkle with garlic and onion powder. Wrap in foil and refrigerate for several hours or overnight. The oil helps extract the flavor from the herbs and helps hold in moisture during smoking (cooking).
Remove from the refrigerator and let stand for an hour or so to reach room temperature. Preheat smoker to 240 degrees. Place wood chips, pellets, biskets, saw dust, etc. in smoker according to manufacturers instructions. Place meat in center of smoker. Cook for about eight to ten hours or until internal temperature reaches 180 degrees. Remember, the meat is not "done" no matter how long it has been cooking until it reaches 180 degrees.
Remove from smoker wrap in foil and let stand 15 minutes. Carve and serve.
This can be made ahead and refrigerated or frozen and then reheated in an oven at 200 degrees before serving. When made ahead you may either carve it before refridgerating or freezing or after warming when serving as you please.
There are a lot of myths and folk lore surrounding smoking meat. There are hundreds of "award winning" mops, dry rubs, sauces, and injecting fluids out there which have been handed down from father to son for generations. Then there are the high end secret formula commercial products and don't forget the low end products like Wal-Mart's BBQ sauce. Next comes the elaborate preparation methods, the special brines, and the proper time spent curing before smoking.
None of which one can afford to be without, according to their supporters. There is no doubt that these various concoctions give a flavor to the meat. Many times it seems to me that they get in the way of the flavor of the smoked meat. Which I believe, is what you came to eat in the first place. No one I know plans a meal around some dry rub or condiment. O.K., you got me. I do put garlic and onion powder on mine. But you can leave them out if you wish and it will still be very tasty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (378g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 251 (43%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 234.4mg||72 %|
|Sodium 298.6mg||10 %|
|Potassium 1248.3mg||33 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 78.3g||112 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 586
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