18 hour Slow Smoked Alberta Beef Brisket

18 hour Slow Smoked Alberta Beef Brisket

The love affair with the smoker continues!

I was asked recently what kind of smoker I use.

 

It is a Grill Pro propane smoker. The interior has 3 shelves so you can smoke a fair amount of meat or fish at one shot.

The next step in my smoked meat journey is the Beef Brisket.

Like the slow smoked pork, this is something I again have only seen on television, never having tried the authentic thing.

With a quick call in to the butcher shop and a stop at the bulk spice section we were ready to rock and roll.

Wanting to keep things very simple the first time out I decided that the beef would be rubbed with spices and head straight into the smoker. In doing my research I discovered many different techniques that are used for the brisket. Some brine the beef, some rub and then wrap the brisket to sit in the spices overnight.

I know when ever I am first trying out a recipe or technique I keep it simple and straight forward. Once you learn the basics you can then have fun experimenting.

The rub for the brisket.

dry mustard

garlic powder

onion soup powder

pepper

seasoning salt

paprika

cayenne pepper

brown sugar

chili powder

Combine and rub well onto the entire surface of the brisket.

I did not write the measurements down, it was an after thought. As were the before pictures. I slept in far later then I had hoped that morning and was in a rush to get the beef into the smoker. When you are cooking for 15 – 18 hours, starting on time is important.
It was a fantastic rub, the only changes would be slightly less mustard and a touch more brown sugar.

When picking your brisket make sure it has a nice layer of fat across the top, also known as the fat cap.  You can trim it if you find it too thick. Also look for nice marbling throughout the meat. This all contributes to the tenderness of the finished brisket.

It was on the smoker for a total of 15 hours. A combination of apple and cherry wood chips were used. Liquid was used, I started off with red wine and finished with water.

My magic number for the brisket was 185 degrees when it was pulled and wrapped after it came out of the smoker. This continues the cooking process and also allows the meat to absorb all of the juices making  making the brisket even more tender.

It was smoky and delicious. Very different from the slow smoked pork. It was tender and addictive. There was a tang from the peppers and mustard. Perfection. For the first time out, I was very very pleased. I can not wait to get another to experiment with. Really the fun has only just begun.

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