Smoked Brisket


My DH loves to use the smoker and as you can see from the picture, it’s seen better days but it still works great!

We’ve smoked lots of different things but our favorite is beef brisket.  It’s easy to do and really a hands off cut of meat so there’s not much fuss.  I recently found this recipe in a magazine put out by the Deen brothers and it’s really very, very good.  So if you like to smoke, give it a try.

Smoky Rub for Brisket

2 tbsps brown sugar
1 tbsp chili powder
1 tsp kosher salt
1 tsp seasoned salt
1 tsp garlic powder
1 tsp dry mustard
1/2 tsp ground cumin
1/4 tsp ground red pepper

In a small bowl, combine all ingredients until well mixed.

Smoked Beef Brisket

1 (5lb. ) flat cut beef brisket

Hickory wood chips

Smoky herb rub

Soak wood chips in water for at least 45 minutes before smoking.

Start up your smoker and let it get to between 225º and 250º and then sprinkle the chops over the coals.

Rub the smoky rub all over the meat and wrap in aluminum foil. Cook on the smoker, covered, for 5 hours or until very tender.

Let stand 30 minutes before slicing.

Makes at least 10 to 12 servings.

Happy Cooking!

Not Your Ordinary Tacos


Wow ~ the last day of June already!

We fired up the smoker yesterday and smoked beef to be used for tacos. It turned out really well even though I thought it was too spicy. DH LOVED it ~ unless it makes him sweat, it’s not hot enough. I served with cheese, black bean salsa and fresh watermelon.

Getting ready to start the smoker:

Now we’re smoking!

Spices for the rub:

Finally, after 5 hours, we have TACOS!

Not Your Ordinary Tacos

There is about 5 hours total smoking time with this recipe.

2 tbsps paprika
1 tbsp ground black pepper
1 tbsp salt
2 tsps oregano
2 tsps cumin
2 tsps garlic powder

2 lb. boneless shoulder chuck roast

1/4 c. tequila
1/4 c. beef stock
1 tbsp molasses
2 canned chipotle chilies, minced, plus 1 tbsp adobo sauce

Your favorite taco toppings

The night before you plan to smoke the meat, combine all dry rub ingredients, massage roast with the rub, place in a ziplock bag, and refrigerate overnight.

Bring smoker to about 225º to 250º.

Remove beef from refrigerator 45 minutes before smoking and let it sit at room temperature.

Transfer roast to smoker (I covered the grate with aluminum foil). Smoke the meat for 3 hours. Then place the meat on a sheet of heavy-duty aluminum foil with the sides pulled up. Combine the tequila, beef stock, molasses and chipotles and adobo sauce in a small bowl and pour over the roast, being careful not to let it seep out. Close foil tightly and smoke for and additional 2 hours or until the meat is falling apart and easy to shred.

Shred meat and toss with the liquid in the foil. Serve on tortillas with your favorite toppings.

Serves 4 to 6

Here’s what my little guy thought of the whole thing ~ boring!

The recipe for the Black Bean Salsa that I used (and is seen in the picture) can be found on Recipezaar.

Happy Cooking!