Brisket on the Smoker!
With spring finally here (We hope!!!) we decided that it’s time to roll our some of our signature recipes for the barbeque and smokers!
Now – these recipes are family secrets that have been jealously guarded for years, so we hope you enjoy them as much as we do! The featured recipe this week is our competition style beef brisket. Don’t let the name fool you; it’s super easy to do, just requires you to get up reaaallll early to get it rolling.
A couple of tips:
The Township 27 roast rub was developed with this cut of meat in mind, you can use a fair amount without overpowering the recipe!
Once the rub is on the brisket let it rest in the fridge, the longer the better. We leave ours up to 16 hours.
Make sure the brisket is out of the fridge in the morning for at least an hour – we take ours out around 04:30 in the morning, go back to bed for an hour or so, then fire up the smoker.
This recipe doesn’t need a lot of tending other than checking temperature once in a while to make sure you’re close to the target temperature.
We’d love to hear what you think!
Township 27 Roast Rub
10 lb. beef brisket, whole
1 ½ cups beef broth
Cut away most of the fat from the brisket, all sides ( this depends on your taste, you may want to leave more)
Apply rub generously and all over the brisket, wrap in plastic, place in fridge for 12 to 16 hours
Remove from fridge 1 to 1 ½ hours before smoking.
Set the smoker to 225 degrees. Once the smoker has hit 225 degrees, place the brisket on the grille, and smoke for 3 hours.
Cancel the smoke setting if your machine is so equipped , continue to cook another 1 ½ to 2 hours, until brisket hits an internal temperature of 160 degrees.
Remove the brisket from the grille, wrap in double foil wrap with the beef broth.
Set the smoker to 250 degrees and cook for 5 hours until internal temperature of the brisket hits 205 degrees.
Remove from grille, wrap the brisket (still in the foil) in a towel, and let sit in an unheated oven for another hour.
Remove, unwrap, slice and serve!