Smoked Brisket Recipe

Yes, it has been a little time since I last posted–so sorry!  You must know how the holidays go!  I’m back and gearing up for Steamboat Springs, CO so stay tuned.

Here is the recipe for my brisket dinner, which by the way was a huge success!

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-texas-style-smoked-brisket-recipe/index.html

This is Emeril’s recipe and it is fabulous!  Here are some of my “take-away tips”

1. Use Mesquite wood chips and soak for an hour prior to smoking
2. Definitely rub your meat and let it sit for at least 16 hours
3. A basting sauce is not necessary for this recipe
4. Let your barbecue sauce cook for at least a couple hours to allow the flavors to blend
5. I used this recipe and prepared 10lbs of brisket and it took 9 hours on my smoker–monitor the internal temperature! Goal is 150-155*F
6. When you pull the meat off the smoker wrap it in foil and let it rest while you finish all your fixings
7. If you can, use an electric knife to cut the meat against the grain to get thin slices

Texas Brisket Menu

• Brisket with BBQ sauce & Pickles!
• German Potato Salad (warm potato salad and vinegar based–no mayo!)
• Green Beans
• Pinto Beans
• Biscuits or white bread