I have been to Oklahoma Joe's in Kansas City, and it was an amazing meat fest, with rolls of paper towels on the tables and slabs of ribs, brisket and hot links to consume. Oh, and fries. The dry rub I put on this brisket was from a recipe belonging to this KC institution.
After having the brisket in the rub overnight, we put it in a cooler, loaded up the dog and the kid and drove to Davis, CA to visit some dear friends of ours, Vicki and Steve. Sharing meat is part of our plan with the year of steer, and it kicked off with these fine folks.
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| Steve manning the BBQ |
We smoked the brisket in a charcoal grill, with water soaked apple wood chunks, for about 6 hours. After several beers' worth of conversation on the back patio in the lovely afternoon sun, we decided to bring it inside to finish it off in the oven. My thought is that we did not keep the temperature up and steady enough throughout the day. But no matter, we double wrapped it in foil and placed it in a 225 degree oven for another hour. After which, it rested on the counter while jalapeno bacon cornbread was whipped up and baked to sit alongside Texas caviar (yummy bean salad) for our supper.
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| Brisket at rest |
Once the cornbread was out of the oven and the lovey wine was uncorked, we sliced up the best brisket ever and had ourselves a fabulous Saturday summer meal!
It was delicious and amazing and I will provide the recipe for you here down below. Next up....hamburgers to celebrate a birthday!
Ingredients
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Spanish paprika
- 2 tablespoons chili powder
- 1 tablespoon celery salt
- 1 tablespoon lemon pepper
- 1 tablespoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- 1 teaspoon cayenne pepper
- 1 (5 to 8 pound) beef brisket (flat cut)
- 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
- 1 cup apple juice
- 1 1/2 cups your favorite BBQ sauce, for serving
Directions
Special equipment: spray bottle for apple juice
Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and place in fridge overnight. Bring to room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.
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