Smoked brisket, in a hurry.
I know, I know it’s an oxymoron. But speed is relative when you’re dealing with brisket. The only way to speed up the process is to cook a smaller hunk or meat, and that’s what I’ve got here for you.
This is my interpretation of a Texas-style brisket, using ingredients common in Mexican and German cuisine as well as those traditional flavor-enhancers for brisket. This one packs so much flavor you’ll never dip it in sauce. IMPORTANT NOTE: You MUST slice across the grain to get the desired effect.
1 2-3 pound flat-cut brisket
4 tablespoons Texas BBQ rub (recipe below)
2 cups Texas BBQ mop (recipe below)
1 cup pecan wood chips
If using a wood or charcoal grill, light them and burn them to their hot, glowing embers. Make sure you’re wood or charcoal is on only one side of the barbecue.
You can do this on a gas grill if you’ve got multiple heating elements. To start, light all elements and heat until you’ve got 400-degrees constant temperature.
Work the rub into the brisket on all sides, pressing in firmly. Place the brisket over direct heat for 7-10 minutes on both sides to creat a nice crust.
While the meat is cooking, put the chips in the foil and wrap tight. Poke holes in the top of the pouch.
If using charcoal/wood, move the meat to the side without direct heat. If using gas, turn off the elements beneath the meat. If you have four elements, turn off all but one. Try to maintain temperature between 250 and 300 degrees.
Place the wood pouch over the direct heat and mop the brisket. Let the meat smoke for about 2 hours or until it reaches an internal temperature of 155. Mop every 20 minutes or so. Let stand 10 minutes before carving, it will still be cooking in that time and will be plenty hot when you cut into it.
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