Oklahoma Joe's World Brisket Champion
Categories: Barbecue ma | Barbman1Serves: 12 servings
Ingredients:
- 8 lb Beef brisket; trimmed
Instructions:
------------------------------------RUB------------------------------------
4 oz Lemon pepper
2 oz Seasoned salt
------------------------------LIQUID SEASONING------------------------------
1 c Red wine vinegar
1 c Soy sauce
1 c Worcestershire sauce
1 qt Water
Trim all excess external fat from the brisket. You must also remove the
excess hard internal fat from brisket, but do not separate the flat from
the point. Apply the dry rub seasonings and rub in thoroughly. Prepare
smoker for the indirect heat method or according to manufacturers
instructions, place brisket on the grid at 275-300 degrees for 3 hours,
turning meat over every hour.
While brisket is cooking, mix Worcestershire sauce, Red wine vinegar, Soy
sauce and water in aluminum steam pan. Pre-heat mixture on stovetop or in
horizontal chamber next to the firebox. After the brisket has cooked on the
grid for 3 hours, place brisket in foil pan containing the liquid
seasoning. Cover pan with foil. Place pan back in the smoker and simmer in
the pan for an additional 3 hours. Remove pan from smoker and lift brisket
from the liquid. Let cool until it can be handled without burning your
hands. Slice into 3/16-inch thick slices across the grain. Pour liquid au
jus from the pan over brisket slices and serve.
Recipe by: Joe Davidson
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