Brisket Brown Dog Fancy Style!
Here is our simple homemade brisket recipe that we use for the holiday season. It’s bound to impress your guests and if you’re lucky, leave you with some mouthwatering leftovers!
This rub is as simple as it gets but the secret is in how the ingredients are spread evenly across the meat. Also be sure to leave the rub on for at least 18 hours letting the salt do its magic.
When it comes to cooking we love the Weber Smokey Mountain for its size, ease of use, and consistent results. While it’s not the perfect smoker it sure does a decent job of holding temperature as well as providing adequate room for multiple cooks. You don’t need a smoker to make delicious brisket. You can use your charcoal grill or even a gas grill. Check out Weber’s Grill Skills online here: https://www.weber.com/US/en/grill-skills/
On to the rub recipe!
Brisket Brown Dog Fancy Style!
1. Buy a good cut of flat top brisket from your favorite butcher. We recommend our friends at Fleishers, but you can also grab a good one from your local natural grocer like Wholefoods. You want to grab about 1lb per person, but be sure to leave yourself some leftovers, they’re worth it.
2. Trim the fat of one side of the brisket so that you leave at maximum 1/4 inch on the meat. This will allow the rub to penetrate the fat and not leave your guests munching on a slab of fat. I have seen some people lightly score the meat here but I have not noticed a difference one way or another.
3. Coat the brisket with a thin layer of Brown Dog Fancy Honey ? Dijon.
4. Salt & Pepper your brisket and get decent coverage here. I like having enough rub so that you just cover the grain of the meat.
5. Wrap your brisket in cling wrap and set it in the fridge for at least 18 hours.
6. Take your brisket out of the fridge and set it on the counter while you set up your smoker. * A little warning here if you have dogs… Brisket has been known to disappear off my counter as I set the smoker up. Keep an eye on yours. Set up your smoker and get the temperature stable at 225 degrees and do not add any water to your pan.
7. Toss the brisket on the smoker until the internal temperature hits 150 degrees adding your desired seasoned wood chips occasionally. I use hickory and normally only add a handful or two every cook. The thickness of the meat will determine how long this takes NOT the weight. Please be sure to use a good internal meat thermometer, this will make your grill and smoker cooking adventures much more fun and relaxing.
6. Once the brisket reaches 150 degrees wrap in tin foil and toss it back on the smoker until the internal temperature hits 205-210 degrees. At this point, I normally have a couple minutes before we’re planning to eat so I put the brisket in a cooler to stay warm. Even after a couple hours, the brisket is still hot to the touch using a simple Colman cooler.
7. Slice and enjoy!
8. be sure to post your delicious brisket online and email me pictures of your grill and smoker creations at the rate that someone would if they just got a new puppy!
We love pairing this with mac and cheese, mashed potatoes, mashed sweet potatoes, and even french fries! If you’re enjoying this with a side of fries I suggest grabbing a bottle of our Organic Original or Sriracha Ketchup.