Smoked Brisket
By Chef Matt Martinez, Matt’s No Place, TX

Made with:
Snake River Farms American Kobe Beef

Serves 8 - 12

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












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