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We first enjoyed smoked brisket when we lived
in Houston, Texas. Since then, it has become a favorite for large
gatherings. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 - 3 |
Large whole
Beef Briskets |
- Freeze briskets solid
- The night before using, rub frozen briskets
generously with lemon pepper
- Place in trash bags inside a cooler. (trash bags
keep the cooler cleaner and keep the marinade with the meat.
- Poor more lemon pepper on top and tie bag shut.
Meat will remain frozen in cooler with only the edges defrosting
- Six hours (time may vary with outside temperature
and type of smoker) before you want to serve the meat, sear the frozen meat
on the outside on a very hot grill for a few minutes so that the outside is
black but not long enough to cook the meat inside.
- Place in smoker grill with charcoal and wood chips
(hickory, mesquite or other favorite mix) maintaining heat around 200 - 225
degrees. Some smokers have water pans which will keep the meat more
moist and help regulate the heat. Too hot of a heat will dry out the
meat.
- Meat thermometer should read beef rare to medium
when it is finished.
- Slice thin, use in sandwiches or simply on the
plate. Serve with your favorite barbeque sauce heated. Great for
left-overs too.
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Lemon Pepper |
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