Southwestern Style Dry Rub seasonings will season this brisket to perfection. Indirect grilling is the preferred method of cooking for this recipe.
- 1/4 Cup Jake's Southwestern Hickory Dry Rub
- One 4 to 5 Pound Brisket
- 2 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon dry rub
Season all sides of the smokehouse brisket recipe with an even coating of the Southwestern Dry rub. Allow it to rest at room temperature for one hour. Prepare your cooker for indirect grilling. Combine the basting liquid ingredients. Cook the brisket for one hour, then turn it over, baste it, and add more charcoal if needed. Continue cooking the brisket, basting the meat and checking the internal temperature every half hour, and adding charcoal every hour.
Remove the grilled brisket when the internal temp reaches 185° F. Give it a rest for a half an hour, slice thinly and serve with salad, warmed tortillas and salsa.
Selecting a Good Brisket
Buy good brisket meat, check with your grocer or butcher for the best cuts. The brisket should have good marbling between white fat and dark colored meat. The fat should be distributed throughout the meat rather than just in one area.
Cooking brisket low and slow is the preferred method and there is less size shrinkage of the meat when cooking at lower temperatures.
Thirdly, it is very important to slice the smokehouse brisket correctly. Brisket must be sliced thinly and sliced against the grain. If brisket is not sliced against the grain, it can be tough and dry.
Brisket is an enjoyable treat and we find it parallels steaks and ribs.
There are a number of ways to make brisket from coating in equal amounts salt and pepper to seasoning and braising the meat in liquids. The end desire is to have a meat that is tender and juicy and slices like butter. I hope you give the brisket process a try and use our methods above.
Last weekend my team and I decided to try out new recipes on steaks and brisket. We know the steaks cooks relatively quickly but the brisket can take up to 12 or more hours to achieve the results we wanted. Friday night I confirmed with the team that we would be eating the smokehouse brisket on Sunday afternoon so that meant getting the brisket and have it prepped and ready for the slow smoker by 9 PM Saturday night. We started the smoker and worked out the times and schedule for the team to tend the smoker. We have an electronic system with an application setup on our cellphones. This is a great add for the business as it sends constant signals to the team in turns of heat levels and temperatures just right for managing. We set the system so that it will ring to multiple cellphones just in case some of the team members fail to wake up in the Wee hours of the night. At about 4 AM we wrap the brisket in butcher paper just like the old days. The brisket continues cooking for another 7 or 8 hours. We pull the smokehouse brisket recipe around 12 Noon and we allow the meat to rest for 1 full hour in a closed container.
At about that time we pull out and make the potato salad, green beans, pinquito beans, sausages, ribs, and steaks along with garlic bread and more. All finished just about 1:30 and was just fantastic for the 2 PM cutoff time. We raised our sweet tea glasses and patted each other on the back for a job extremely well done.
If you have a great recipe that you would like to share send it along and let us know we will add that to our pages with your name listed.
This product was added to our catalog on Wednesday 20 September, 2017.