Posted on February 6, 2010.
Hickory Smoked Beef Brisket Bbq One of the greatest joys of cooking grill is attached to a fine of beef and the smoke slowly with shavings of walnut. It is such a simple recipe to follow, and which is still very popular weekend grill parties.
Hickory Smoked BBQ Beef Brisket Ingredients
6 cups hickory chips
beef brisket 8 and 9 pounds, choice grade
Your favorite barbecue dry rub and barbecue sauce
Method
Remove any excess fat from the chest, leaving a quarter inch of fat so that the remaining breast canned juiciness during cooking. Take your barbecue rub, and rub the breast well with your fingers until all the town has a good liner.
Wrap the chest rubbed plastic and refrigerate overnight.
The next day, remove the breasts from the refrigerator 1 hour before cooking and let stand until it reaches room temperature. Just before adding the chest to the smoker, mop the whole joint with your favorite barbecue sauce, being careful not to add too. You just want a light, even coating, and you can always add more later if you want.
Bring your barbecue smoker 200-225 degrees F, and during that time, take the wood chips of hickory and let stand until your smoker is ready to begin cooking the chest.
When you're ready to start cooking the breasts, add three or four handfuls of chips hickory charcoal, and place the chest inside.
After two hours, place the breast on heavy aluminum foil and pour a quarter cup of your sauce on top of the joint and wrap so that moisture can escape easily. Continue to cook the meat in the smoker for another 2-4 hours or until internal temperature reaches 185 degrees F.
Always use a meat thermometer if you can, as this will ensure that your meat is cooked thoroughly, avoiding the risk of bleeding and losing useful heat by smoking will increase the cooking time.
Remove the breast of the foil and let rest and relax for about a quarter of an hour.
Slice the meat against the grain in 1/4-inch thick and add a generous amount of your favorite BBQ sauce and serve!
Tips for smoking beef when BBQ'ing chest
Do not check the county, too often, you lose the heat of cooking.
Packing the chest in the aluminum will increase the cooking time and help keep the meat nice and moist.
Adjust the cooking time-temperature barbecue dress and outdoor conditions.
