Cooking Instructions
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Step 1
Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using Hickory wood splits for fuel and flavor.
Step 2
Trim the
Whole Beef Brisket (1)
by removing thick areas of fat and sinew from the top and bottom. Season with
All-Purpose Spice Rub (2 Tbsp)
followed by
Onion Soup and Dip Mix (1 packet)
. Allow the brisket to be set at room temperature for 15-20 minutes before placing it on the smoker.
Step 3
Smoke the brisket at 275 degrees F (140 degrees C) until the outside starts to turn dark about 3 1/2 – 4 hours.
Step 4
Remove the brisket from the pit and place it in a large aluminum pan. Add the
Beef Broth (2 cups)
,
Red Wine (2 cups)
,
Tomato Paste (3 Tbsp)
,
Garlic (6 cloves)
,
Onions (2)
, and
Bay Leaves (3)
to the pan. Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil.
Step 5
Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202 degrees F (95 degrees C). At this point check the brisket for tenderness. It should feel really soft when you insert a handheld thermometer in all areas of the brisket.
Step 6
Remove the brisket from the pit and carefully take it out of the braising liquid. Place it on a sheet pan and loosely cover it with aluminum foil.
Step 7
Pour the pan liquid through a colander to separate the onions from the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.
Step 8
In a deep saute pan over medium heat, add the
All-Purpose Flour (1/4 cup)
and
Butter (1/2 stick)
and stir for a few minutes to create a roux. Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken. At this point stir in the onions and taste for seasoning. If it needs a little salt and pepper just use a sprinkle of AP seasoning.
Step 9
Slice the brisket across the grain and serve with the brisket onion gravy.
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