Wednesday, 03 February 2010
Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note: This recipe requires advance preparation.
At a glance
1 (3 1/2-pound) brisket flat
Score the fat pad on the brisket but do not trim. Combine the rub ingredients in a small bowl. Using a pastry brush, lightly coat the brisket with yellow mustard.
Rub the spice mixture evenly over the meat. Package the brisket in a one-gallon resealable bag and marinate, refrigerated, at least six hours or up to overnight.
At least one hour before cooking, soak the wood chips in enough water to cover. Bring the meat to room temperature.
Drain the wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Pour one inch of hot water into the drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack, fat side up, over the drip pan. The grill/smoker should be about 190 degrees F. to 210 degrees F. Cover and smoke about one to 1 1/2 hours per pound or until the meat thermometer registers 185 degrees F. Add the remaining wood chips halfway through smoking. (If using pellets, place half of the pellets in a smoker tray or an aluminum foil packet with a few holes poked in it. Place the packet or smoker tray on the hot coals.)
For a gas grill, preheat the grill using all the burners. Turn all but one burner off and reduce the heat to medium-low; add wood chips or pellets to a smoker tray over the burner in use. Place the brisket on cooking grate, fat side up, over drip pan, and indirectly cook as above.
Remove meat from grill. Cover meat with foil; let stand for 10 minutes before carving across the grain into 1/4-inch slices.
Yield: 4 servings