Tagged with "Brisket"

Garlic & Onion Brisket

Ingredients 7-9 lb packer (untrimmed) brisket 1 recipe Garlic & Onion paste 1 cup Jeff’s Mop Water 1⁄4 cup barbecue sauce (optional) Wood mesquite Instructions Rinse brisket and pat dry with paper towel Place brisket fat side up and cover it completely with Garlic and Onion past Cover brisket and refrigerate 10-12 hours Remove brisket 1 hour prior to smoking Preheat smoker to 225°F to 240°F Place brisket directly on smoker grate, fat side up After four hours, mop brisket every 1.

Pan-Smoked Brisket

Ingredients 7-9 lb packer (untrimmed) Brisket 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 2 Tbsp garlic powder 2 tsp cayenne pepper (optional) Wood mesquite Instructions Rinse brisket under cold water and pat dry with paper towel Trim the fat cap so only one-eighth to one quarter of the fat remains Use a sharp knife to make a crosshatch pattern in the remaining fat cap by cutting through the fat down to the meat Sprinkle the salt, pepper, and garlic powder over the entire brisket Set the brisket aside for 30-45 minutes Preheat smoker to 225°F to 240°F.