Red Rub Smoked BrisketTags: Red Rub
It’s that time of year again where we dig into the barn for all those wood chips accumulated from last year…
Smoking just adds that extra extraness that we all want when we plan to have a great BBQ dinner. You get the aroma outside, the aroma inside and the aroma imprinted into our clothes – and it’s beautiful. Since we’re basically all stuck at home, this is the perfect time to try out recipes like these that take all day to cook.
Red Rub is such a classic smoking spice, it loves the bbq and the bbq loves it. Try out this recipe that you can throw together with such little effort, just a matter of keeping an eye on it during the day. And each time you check will build upon the excitement that IS dinner time.
- 1 Brisket (4-6 lbs)
- ¼ cup Big Cove Foods Red Rub
- ¼ cup Dijon Mustard
- Beer or water
- A couple handfuls of soaked wood chips. (We used a mix of mesquite, apple and cherry wood, soak minimum 30 minutes)
- Completely smother the brisket with the Dijon mustard and then generously coat with the Red Rub. Place brisket, fat side up, on a roasting pan with a raised rack. Pour the beer/water on the bottom of the pan.
- Preheat your BBQ/hot smoker to 250 F and add the wood chips at the appropriate time.
- Put the roasting pan on the BBQ. Cook it low and slow until it reaches an internal temperature of 175 F (6-10 hours – make sure you periodically check on charcoal/wood/beer levels.)
- Take off the brisket pan and wrap with foil. Continue cooking until the internal temperature reaches 200 F and the meat is tender enough to poke through easily with a finger or something about that size.
- Unwrap and let rest for 45 minutes. Slice it up and serve over something tasty like mashed potatoes or rice.