CHILI & DONUTS
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Recipes to Taste Texas Smoked Brisket Provided by Marty Kuehn of Texas Smoked Brisket: 10-12 pounds. There are many ways people cool them, but here is what I do. First make sure brisket is defrosted through and through. On the fatty side You can trim off some excess fat if you want but be sure to leave some. For a 10 pound brisket inject 1 bottle of hickory liquid smoke into the meat. Inject in several places. Coat the brisket with yellow mustard and rub in into the meat. Then use your favorite brisket rub (I use Diamond Dale’s rub) and coat the brisket with the seasoning over the mustard. Place into the refrigerator for a few hours so the seasoning and mustard cools and creates a good paste before putting on the grill. Start your grill with whatever wood you like to use the best. I usually choose hickory since I inject hickory. Pecan is a great wood also. My grill has a smoker box. This makes it very easy outside of a regular pit. Once my flame is going I add the chunks of hickory that I have had sitting in a bucket of water. This magnifies the smoke and adds moisture to the air inside the pit. I place the meat on the grill, furthest away from the fire box and leave it uncovered and with the fattier end closest to the fire. I put my brisket fat side down. Since most heat comes from the bottom fat side down can prevent it from drying out. Some people choose fat side up but I do mine fat side down.
I smoke the brisket 3.5 to 4 hours uncovered and this should create a good bark coating on the outside. Watch to prevent drying and basting it with your favorite sauce can help this also. After this time and once the bark is forming and the brisket it still moist it’s time to wrap it up. I use a good quality thick foil and completely wrap it up tight. Some use butcher paper. A rule of thumb is to cook a brisket between a hour and fifteen minutes to an hour and thirty minutes per pound (total). So a 10 lb. brisket can smoke as long as 1215 hours depending on good fire and temperature management. Around 250 degrees to 300, you should be around 13 pounds. Can’t stress enough how good temperate management is key to a good brisket! Once you get an hour or two out you can take a look or even cut into your brisket to see how it’s coming. If it seems your brisket has started to get dry, you can simply flip the fat side up for the remaining hour or so to let the juices sink down into the meat. If you do flip, make sure you are wrapped tight and do not loose any juices inside the foil. Once your full time is reached a simple slice into the brisket at different thicknesses will tell you that your done. A good cooked brisket will have a small red ring around the inside of the meat. Not always but most of the time. When you remove your brisket off the pit I like to give it some time to rest before cutting it up. Maybe 30-45 minutes partially wrapped. After that, it’s ready! Enjoy! Fall 2021 • The PFIA Protector
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