I bought Ron a smoker for Christmas about five years ago which he had never used. As you all know, Foodie Mama is not really a griller. I prefer the confines of the kitchen to trudging in the backyard to prepare a barbecue. I do however, love all types of grilled food.
Will decided this summer that it was definitely time to break in the smoker, and not by trying a small thing to test it out, but rather, by smoking a 20 lb beef brisket. Why not go big? We used a a small standing, dome smoker, by Weber.
I must say, it turned out amazing. Smoking the brisket was a long process and timing this right is key as there are several steps involved. Will did a fantastic job and when he served this at a family picnic, everyone raved about it.
I included several photos and videos to illustrate the maiden voyage of Ron's (Will's now) smoker.
|Preparing for the Smoke Test|
Smoked Beef Brisket:
- 20 pound beef brisket, preferably trimmed
- 1/3 c 'binder' (such as yellow mustard, brown mustard, oil, or no binder, if you prefer)
- 3 T c BBQ Rub of your choice. (Will used 1T each of kosher salt, black pepper and garlic powder)
- Apple Juice (in a spray bottle)
- 2 Apples
2) 9:40 AM: Meat Prep
|Fig 2: The Prepared Brisket|
3) 10:00 AM: Smoke Time - Act 1
|Fig 3: 160 Degrees F|
|Fig 4: Return to Pans|
|Fig 5: Wrapping the Brisket in Foil|
5) 1:45 PM: Smoke Some More - Act 2
6) 3:45 PM: Give it a Rest
|Fig 6: Resting the Meat in Towels|
7) 4:30 Slice and Serve
|The Smoke - King|