Image via WikipediaOne of the most tantalizing smells is a hunk of smoked meat cooking low and slow. Our first attempt at brisket was a huge success thanks to a friend who smoked it for us first. It was really simple to do and the taste was heavenly. There was no reason to add any BBQ sauce, the meat melted in your mouth and tasted great all by itself.
Smoked Brisket
4 lb. beef brisket
1 T. Paula Dean's Southern Spice Rub
3/4 cup water
1 beef bouillon cub
3 T. Worcestershire sauce
The night before, rub brisket with spice rub, put in plastic container, cover and refrigerate.
Put on smoker and let cook for 4 hours. Remove and put in foil lined pan. Heat water in measuring cup and dissolve beef bouillon.
Add Worcestershire sauce. Pour in bottom of pan around meat. Seal pan tightly with foil. Put in oven heated to 275 for 6 hours. Remove from oven and let set for another hour covered. Remove foil. When cool enough (maybe another half an hour) cut across the grain of the meat. Serves 4-5.
Smoked Brisket
4 lb. beef brisket
1 T. Paula Dean's Southern Spice Rub
3/4 cup water
1 beef bouillon cub
3 T. Worcestershire sauce
The night before, rub brisket with spice rub, put in plastic container, cover and refrigerate.
Put on smoker and let cook for 4 hours. Remove and put in foil lined pan. Heat water in measuring cup and dissolve beef bouillon.
Add Worcestershire sauce. Pour in bottom of pan around meat. Seal pan tightly with foil. Put in oven heated to 275 for 6 hours. Remove from oven and let set for another hour covered. Remove foil. When cool enough (maybe another half an hour) cut across the grain of the meat. Serves 4-5.
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