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
don martins smoked brisket |
| 1 | | chipotle - stemmed not seeded |
recipe Don Martins Smoked Brisket
Day 1: Mix up marinade ingredients.
dickey's barbecue
Cut a corner off the cryovac bag, stick in a funnel and pour in
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the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. Dry rub. Pitch all
Don Martins Smoked Brisket
ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up
Don Martins Smoked Brisket
and down. Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package.
open pit barbecue sauce
Apply a really lot of the rub and pat and rub it in.
dickey's barbecue
Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am fire up the
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smoker. When fire and smoker are ready, remove brisket from refrigerator and
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put it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature
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at 225F. Smoke cook for 8-14 hours or until about 2:30 p.m.
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When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level
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now. Continue until internal hits 205F (higher if it is a really cheap piece of
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meat). Pull the brisket off the grill and pour on some of Houndog's chipotle sauce. Wrap the brisket
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in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in
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a cooler (no ice) or an oven that was heated to warm and then
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shut off. About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m. pull out the
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brisket, unwrap it and slice into 1/2" thick slices . Sauce or not. Posted to the BBQ List June
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03, 1998 by DTM Preparation Time: 0:00
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