Smoked
Brisket
By
Chef Matt Martinez, Matt’s No Place, TX
Made
with:
Snake River Farms American Kobe
Beef
Serves
8 - 12
Ingredients:
8 -12 lbs Beef Brisket
Texas Sprinkle (recipe)
Matt’s Simple Barbecue Sauce
(recipe)
For
the BBQ:
Charcoals (for your grill )
Wood chips (for extra flavor)
Prepare
the Brisket:
1. Season
the untrimmed brisket with the Texas Sprinkle. Place
one cup of wood chips in a bowl of water, and set aside.
Light the charcoal in the grill and allow it to cook
down until the charcoal is ash white.
2. When
the charcoal has reached the proper temperature, place
a cup of soaked wood chips on the coals.
3. Preheat
your oven to 200 degrees.
4. Grill
the brisket until dark and crusty on both sides, 30-40
minutes, turning it occasionally. Expect some flare
ups, but allow the meat to char.
5. Now
place the brisket in your oven. Place your charred brisket
on a rack, or in a roasting pan with a lid, or cover
it with foil. Roast it for one hour per pound. Baste
with Matt’s Simple Barbecue Sauce.
6. When
the brisket is done, trim the fat and slice it thin
across the grain. Serve with Matt’s Simple Barbecue
Sauce on the side.
Other
Great Related Links:
Chef's Recipes
Smoked
Brisket
Las
Casas Famous White Wings™
Texas
Sprinkle
Matt’s
Simple Barbecue Sauce
Chef
Matt Martinez Bio