I will be the first to admit, I am no authority on grilling or smoking meats. I can only share with you my experiences and what I learn as I go. I do know that I am having fun learning and both my husband and I are really enjoying the results of our joint efforts, lol!! He just loves to play with fire, thank goodness for that! This was only our second time smoking beef brisket on our small charcoal grill last Memorial Day. This year, 2016, we have a new grill and with a smoker box! I cannot wait to try it with some brisket soon. The weather here in New York has been more like early fall than early spring. Not exactly great for grilling. But we will get to it soon enough. My friend’s Laura and Lynn are seasoned when it comes to grilling and smoking. I am so happy I can always bend their ear when I have a question. Laura uses strictly oak when it comes to smoking her brisket. I have yet to find any oak around here. Maybe this year! And Lynn creates the most beautiful and delicious looking dishes with her brisket. In the meantime, I am already planning my sides for this year’s Memorial Day beef brisket. #foodieforlife #tacoseverday
Brisket Tacos For One!
2/3 cup beef brisket, diced and heated
4 warmed corn tortillas
salsa verde, type into search bar to find many salsa recipes
**Crunchy shredded cabbage seasoned with lime, salt, pepper and Korean red pepper flakes. This was just a last minute mix up, but it sure was tasty with the brisket.
Smoked Beef Brisket
Servings: For a Party!
3 tablespoons chile ancho powder
2 tablespoon garlic
1 tablespoon cumin
1 tablespoon pepper
1/2 tablespoon oregano
Salt to taste
2 teaspoon chile de arbol or chipotle powder
*10 pounds beef brisket, sliced into 2 pieces (I had a small grilling space)
*Wood chunks, previously soaked in water for a few hours. We used hickory on this day
*Apple juice in a spray bottle.I forgot this the first time, but this time I used it. Tasty!
1. Trim the silver skin and most of fat from brisket. Season and rub on both sides with chile rub. Cover with plastic tightly and marinate overnight.
2. Remove brisket from refrigerator 1 hour before cooking time.
3. Prepare your outdoor grill for indirect cooking heated at between 225 to 250 degrees F. We have a charcoal grill.
4. Add some previously soaked wood chunks near the hot coals and close lid for 5 minutes or until it begins to smoke.
5. Grease the grates and place the brisket on idirect side. Close lid and cook for 3 hours maintaining heat the whole time. Spray the brisket with apple juice every hour. We placed the brisket directly onto the grates of the grill, but you can also place it in a disposal foil pan.
6. After 3 hours, rotate the briskets. Add wood chunks as needed. Close lid and cook for another 3 hours or until internal temperature reaches 165 to 170 degrees.
7. Double wrap with foil and place back onto grill. Cook for another 1 to 2 hours or until internal temperature reaches 190 degrees, Remove from heat onto baking sheet and place in the oven(no heat) for at least one hour. Slice as desired.
Tips~ The brisket will reduce, so my original 10 pounds was more like 7 1/2 to 8 pounds after it was cooked.
Rice, frijoles a la charra, cebollitas en escabeche, mmmmm!!
This was only my second smoked brisket, but it was much better than the first. Learning as I go. No complaints.
Cilantro, onion, lime salsa and avocado….Happy Taco Eating!!
Click onto picture above to read more about me learning to smoke on a charcoal grill. More recipes and details on what I learned along the way! Thanks!………Sonia