gator20
10-22-2008, 05:00 PM
I was waiting to post these, but Shadows contest got me to do it.
Stayed home yesterday and prepared this badboy....was freakin great.
4 lb brisket and my rub on it
http://i214.photobucket.com/albums/cc279/gator_20/brisket002.jpg
Home made mop sauce
http://i214.photobucket.com/albums/cc279/gator_20/brisket003.jpg
My homemade sweet and spicy BBQ sauce
http://i214.photobucket.com/albums/cc279/gator_20/brisket004.jpg
Wood chips for smoking- 1/3 each of apple, cherry, and hickory
http://i214.photobucket.com/albums/cc279/gator_20/brisket005.jpg
Smokers rollin
http://i214.photobucket.com/albums/cc279/gator_20/brisket006.jpg
Cooking
http://i214.photobucket.com/albums/cc279/gator_20/brisket007.jpg
Freakin beautiful
http://i214.photobucket.com/albums/cc279/gator_20/brisket008.jpg
Will be doing some babybacks this weekend...cant wait!!!
Recipes:
OK....here my recipes....
My rub:
1/4 brown sugar(packed tight)
1/4 paprika
2-3 tbs black pepper(to taste)
3tbls coarse salt
2 tps garlic powder
2 tps onion powder
2 tps celery seeds
1 tps cayenne pepper
Mix all ingredients making sure you break the lumps of brown sugar up.
My mop sauce:
1/2 cup of cider vineger
1/4 cup olive oil
1/4 beer any will work
1/8 root beer
3 tbl paprika
1 tsp salt
1 tsp black pepper
Combine all
My sweet and spicy BBQ sauce:
2 cups ketchup
1/4 cider vinegar
1/4 worcestershire
1/4 brown sugar(packed tight) (more if you want it a little sweeter))
2 tbs molasses
2 tbs mustard
1 tbs tobasco
1 tbl of the rub you already made
2 tps liquid smoke
1/2 tsp black pepper
If you want it sweeter add more brown sugar and molasses and spicier more tobasco
Mix all ingredients over stove until it boils and simmer for 10-15 minutes, store it. It will keep for months if you put it in a mason jar or something like that.
Now to the brisket.
Rinse it under cool water and pat of with paper towels, put it in a foil pan andrub it with the rub(both sides) and put it in the fridge for 3-4 hours.
When smoking I start my charcoal in a chimney, when it is ready, put it in the smoker box and top with a pyramid of one part apple, one part cherry, and one part hickory wood. I like this blend, it is a smoky sweet flavor. Put the brisket still in the foil pan on the grill and let her go. Add charcoal and wood chips every hour and mop the brisket to keep it moist. You should probably figure about one hour of cook time per pound of brisket. Try to keep the temp in the smoker around 250 degrees, when finished the inside of the brisket will be about 150-160 degrees. The last hour of cooking I wrap the brisket in aluminum foil to keep it moist. Smoking will dry meat out.
Enjoy!!!
Stayed home yesterday and prepared this badboy....was freakin great.
4 lb brisket and my rub on it
http://i214.photobucket.com/albums/cc279/gator_20/brisket002.jpg
Home made mop sauce
http://i214.photobucket.com/albums/cc279/gator_20/brisket003.jpg
My homemade sweet and spicy BBQ sauce
http://i214.photobucket.com/albums/cc279/gator_20/brisket004.jpg
Wood chips for smoking- 1/3 each of apple, cherry, and hickory
http://i214.photobucket.com/albums/cc279/gator_20/brisket005.jpg
Smokers rollin
http://i214.photobucket.com/albums/cc279/gator_20/brisket006.jpg
Cooking
http://i214.photobucket.com/albums/cc279/gator_20/brisket007.jpg
Freakin beautiful
http://i214.photobucket.com/albums/cc279/gator_20/brisket008.jpg
Will be doing some babybacks this weekend...cant wait!!!
Recipes:
OK....here my recipes....
My rub:
1/4 brown sugar(packed tight)
1/4 paprika
2-3 tbs black pepper(to taste)
3tbls coarse salt
2 tps garlic powder
2 tps onion powder
2 tps celery seeds
1 tps cayenne pepper
Mix all ingredients making sure you break the lumps of brown sugar up.
My mop sauce:
1/2 cup of cider vineger
1/4 cup olive oil
1/4 beer any will work
1/8 root beer
3 tbl paprika
1 tsp salt
1 tsp black pepper
Combine all
My sweet and spicy BBQ sauce:
2 cups ketchup
1/4 cider vinegar
1/4 worcestershire
1/4 brown sugar(packed tight) (more if you want it a little sweeter))
2 tbs molasses
2 tbs mustard
1 tbs tobasco
1 tbl of the rub you already made
2 tps liquid smoke
1/2 tsp black pepper
If you want it sweeter add more brown sugar and molasses and spicier more tobasco
Mix all ingredients over stove until it boils and simmer for 10-15 minutes, store it. It will keep for months if you put it in a mason jar or something like that.
Now to the brisket.
Rinse it under cool water and pat of with paper towels, put it in a foil pan andrub it with the rub(both sides) and put it in the fridge for 3-4 hours.
When smoking I start my charcoal in a chimney, when it is ready, put it in the smoker box and top with a pyramid of one part apple, one part cherry, and one part hickory wood. I like this blend, it is a smoky sweet flavor. Put the brisket still in the foil pan on the grill and let her go. Add charcoal and wood chips every hour and mop the brisket to keep it moist. You should probably figure about one hour of cook time per pound of brisket. Try to keep the temp in the smoker around 250 degrees, when finished the inside of the brisket will be about 150-160 degrees. The last hour of cooking I wrap the brisket in aluminum foil to keep it moist. Smoking will dry meat out.
Enjoy!!!