Don Martins Smoked Brisket
Serving Size : 1
Ingredients for prepare Don Martins Smoked Brisket
:
| Amount | Measure | Ingredient - Preparation Method |
Dr PEPPER MARINADE
don martins smoked brisket |
| 1 | cup | Dr Pepper |
| 1 | cup | beer |
| 2 | teaspoons | garlic powder |
| 1 | teaspoon | cayenne |
| 2 | tablespoons | angostura bitters |
DTM'S NEXT DAY RUB
don martins smoked brisket |
| 1 | tablespoon | raw or brown sugar |
| 1 | tablespoon | salt |
| 1 | tablespoon | med. grind white pepper |
| 1 | tablespoon | pure ancho chili powder |
| 2 | teaspoons | garlic powder |
| 1/2 | teaspoon | onion powder |
| 1 | tablespoon | fresh thyme |
| 1/2 | | lemon peel, dried for a 2-3 days |
| 1 | | chipotle - stemmed not seeded |
recipe Don Martins Smoked Brisket
Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag,
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stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct
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tape and refrigerate overnight. Dry rub. Pitch all ingredients in a blender or spice/coffee
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grinder. Turn on. While running shake the blender/grinder up and down. Day 2:
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Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Apply
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a really lot of the rub and pat and rub it in.
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Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am
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fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put
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it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature at
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225F. Smoke cook for 8-14 hours or until about 2:30 p.m. When internal temperature gets to 170F run
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the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F
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(higher if it is a really cheap piece of meat). Pull the brisket off the grill and pour
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on some of Houndog's chipotle sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap
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in a big beach towel. Put wrapped brisket in a cooler (no
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ice) or an oven that was heated to warm and then shut off. About 4:30 p.m. serve some
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smoker appetizers and drinks. About 5:30 p.m. pull out the brisket, unwrap it
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and slice into 1/2" thick slices . Sauce or not. Posted to
allen and son barbecue
the BBQ List June 03, 1998 by DTM
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