Fuelin' Roadie
Nutrition tips for the bands playing their hearts out one town to the next!

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!


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

8 Responses to “Smoked Brisket Recipe”

  1. Found your blog on Google and was so glad i did. That was a great read. I have a small question.Is it OK if i send you an email???…

  2. Interesting, very nice recipe

  3. Hi, I really enjoyed this post. I’m opening up a blog website and am in the middle of creating somewhat varied articles. Do you mind if I write about this article? Of course I will provide you and this site full acknowledgment and place a link to this page :D.

  4. I was asked to a wintertime barbeque and also asked to bring some sauce, can someone give a good recipe?.

  5. yummmy:) thanks to your ideas , i’d adore to stick to your weblog as often as i can.have a wonderful day~~

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