May 28th, 2009

Beef Brisket, How I Love Thee

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My eternal love affair with all things beef continues . . .

The weather around here is heating up (thank goodness!) and so is our electric smoker. We broke it out this weekend to smoke up a wonderful beef brisket.

beefbrisket

If you love beef, I’m telling ya, you’d love this brisket.

We just put a garlic, salt and pepper rub on the brisket before putting it in the smoker at 200 degrees F for 10 hours. Ours was about 13 lbs. so it was pretty big.

We then put some hickory wood chips and a couple of charcoal briquettes in the wood box, closed the door and voila!

We use a SmokinTex model 1400 cuz it’s so easy. And we like easy.

We actually did it overnight. So, as we slept, our brisket was smoking. What a delight to wake up the next morning to the smell of a smoked brisket!

We wrapped it in foil and let it sit in the oven (we didn’t turn it on) until we were ready to heat it up and serve it. About 45 minutes before we were ready to eat we heated it at 250 degrees in the oven. Just to warm it up.

Oh. Yum. 

We whipped up some mashed potatoes, had a salad, poured some BBQ sauce over it and we were set!

But that’s not all. Tomorrow I’ll show you what else we made . . .

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2 Responses to “Beef Brisket, How I Love Thee”

  1. Todd Varel aka LeFoodDude Says:

    Hi! Your brisket looks quite tender and delicious, but I can’t say it looks smoked at all. (no smoke ring) I understand the Smokin’ Tex is easy and ss and that’s fine, but I must ask have you ever experienced real 20-Hour Smoked Brisket? Super Heavenly!!! Let me know where I can send a pic!

    Regards,

    Todd


  2. Dena P Says:

    LeFoodDude,
    Yes! I LOVE 20-hr. smoked brisket. I’ve had it and it is indeed delicious. For me and my harried lifestyle, there aren’t a lot of 20-hr. periods to dedicate to much of anything. I was doing good just to be able to get the brisket in the smoker and let it work its magic overnight! That’s why I like the SmokinTex.
    On the smoke ring issue, there is a faint ring if you look closely at the photo. I added 2 charcoal briquettes into the wood box. I don’t like a ton of smoky flavor so that is what I prefer.
    And YES, please do send your photos to me at steakenthusiast@gmail.com. I would love to see them! Thanks for your comments and please share more with us!!!
    Dena

    [WORDPRESS HASHCASH] The poster sent us ’0 which is not a hashcash value.



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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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