Brisketts
Posted: Fri Apr 29, 2011 3:42 pm
A little bit more about me I love to cook whenever I am not to tired from work but most weekend cooking is on me at my house.
Tom's winner briskett
1x 4 n half pound brisket
5 cloves of garlic coarsely chopped
1 bottle Tabasco chipotle sauce
kosher salt
black pepper
Tony Chacheres/Louisiana seasoning (orange can) or one may use Lowerys seasoning salt
wood chips are the users preference I use hickory in this case.
first place brisket on cutting board with a knife starting on the top cut a hole into the meat with the knife (stab meat and twist knife) insert a piece of garlic plug hole with meat from knife do this around all the sides of the brisket unlet it is thin then just do the top. Take the tabasco a sprinkle the top of the brisket. Dust the top with the kosher salt, pepper and seasoning of your choice. After you have done this take you hand and rub the seasoning into the meat repeat for the bottom side also, after that is complete you can wipe the excess rub off of your hands onto the sides of the brisket. Place in smoker for 3 and a half hours. (times may very depending upon your smoker) I highly suggest using a temperature probe inside the meat with the actual temp reader on the outside of the smoker that way you dont lose heat and smoke when you physically check on it. I make this recipe with an electric master built smoker item number on cabelas web site (Item: IK-519391)
Tom's winner briskett
1x 4 n half pound brisket
5 cloves of garlic coarsely chopped
1 bottle Tabasco chipotle sauce
kosher salt
black pepper
Tony Chacheres/Louisiana seasoning (orange can) or one may use Lowerys seasoning salt
wood chips are the users preference I use hickory in this case.
first place brisket on cutting board with a knife starting on the top cut a hole into the meat with the knife (stab meat and twist knife) insert a piece of garlic plug hole with meat from knife do this around all the sides of the brisket unlet it is thin then just do the top. Take the tabasco a sprinkle the top of the brisket. Dust the top with the kosher salt, pepper and seasoning of your choice. After you have done this take you hand and rub the seasoning into the meat repeat for the bottom side also, after that is complete you can wipe the excess rub off of your hands onto the sides of the brisket. Place in smoker for 3 and a half hours. (times may very depending upon your smoker) I highly suggest using a temperature probe inside the meat with the actual temp reader on the outside of the smoker that way you dont lose heat and smoke when you physically check on it. I make this recipe with an electric master built smoker item number on cabelas web site (Item: IK-519391)