From Mike, our resident smoker…
I heard the temperature was going to be over 60 this Sunday and I just couldn’t wait to get the smoker fired up. The night before, I injected the 8 lb. brisket with beef broth to keep it moist and rubbed the meat with a rub recipe from our favorite BBQ restaurant, Oklahoma Joe’s.
The next morning, I went to get the smoker ready. #!$&@!. I had forgotten there was still snow … two feet deep … all the way from our house to the smoker. Too late. I was in too deep. An hour of shoveling later, I started the smoker with lump hardwood charcoal, added hickory chunks, and threw on the meat.
The brisket cooked for about 4-5 hours in the smoker. When it reached an internal temperature of 170F, I took it off the smoker and finished it in the oven. Alli and I love brisket and this dish was great. It was a little drier than we had hoped, so we stored the leftovers with some additional beef broth. It was even better today.
Until we eat again,
Two Happy Cooks