I am patiently wadding out winter to get to those Spring/Summer days! Don't get me wrong, I love snow and colder weather but enough is enough.
My husband and I have started a new routine of smoking some type of food each weekend just to try a variety of things. This weekend we wanted to smoke a 2lb Brisket and it was NOT a mistake.
Even though the exterior was crispy, the fat on the inside was mouth watering and delicious. Smoking any food is a great way to incorporate additional flavor to any dish. The blistering cold weather here in West Virginia made it a little tough to keep the smoker temperature where it needed to be, but in the end it worked out. I would not change a thing other than getting a bigger brisket. I promise you will appreciate the flavor and smoke ring surrounding the meat.
Smoked Brisket
2lb brisket
1lb flavored wood chips ( we used Cherry)
For the dry rub we kept it simple..
1 tablespoon of garlic powder, onion powder, salt, pepper and Old Bay seasoning
The directions are short, sweet and to the point.But, one of the most important tips is to let this rest for several hours before slicing and serving. The piece of meat will retain all of the juice and turn out excellent.
Smoker temperature: 225 degrees
Duration in smoker: 7 hours
Temperature of meat when it is done: 200 degrees
Remove the brisket from the smoker, wrap in aluminum foil and let rest for 5 hours.
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