Any part of this animal like the tenderloin or the butt roast or the famous brisket. Can be smoked, this part of the animal is by far my favorite, alongside the head meat from this animal is by far in my mind the best tasting.
Prep Time
But I am a farmer so it’s gonna taste better cause I’m used to eating it grandma would male a mean head meat pie for all us.in this section we are gonna talk about brisket, how to smoke it prepare it and smoother it with love.
What you will need I’m gonna tell you what i put on it and you decide what’s best for you, your going to be eating it you may not like what i like.
What Youll Need
Here we go
1. How big iis your brisket, mines 30 lbs we all know the ratio, 1 hr for every 1 lb of meat at 300 degrees, but its also how rare you want the slab.for this one im thinking 25 hrs at 400 for the 1st hr then back it down to 300 for the remaining tim.
2. Before the binder i use one small lime and let the juice run all over it front and back. this will help tenderize it , because it helps break down conctive tissue.
3. Binder ive always used honey mustard but this time im gonna used spicy mustard.Cooked for 1 hr.Then pulled out to cool inside temp of 160, then my rub ( if any).sometimes just the binder makes it taste perfect.
4. Smoke time this brisket has a coating of spicy brown mustard all over it.and it’s set at 400 the timer is set at 1hr and we will come back to take a look.wel it been 1 hr and this is really gonna be good smells awesome.
ok 1 hr has passed and she looks real good the binder is well set. Time for the rub and i ve got half of this cajun style with some chilies too, the other side is traditional with smoky brown sugar. ill be seeing you in 25 hrs.
Ive got this smoking with hickory pellets, i could of placed some thick cut granny smith apples over the top of this to help give it some sweetness, but its gonna get all juicy and good. Ill have my hands full just trying to get this out of the smoker lol. there yeah have it once the brisket it done it will be a slight pink have a inner temp of 140 145 and be read to eat you can have your own dippin sauce but i like it just the way it is. if you want to know what els to smoke or have a comment just leave it down at the bottom i thank you for reading my article on black angus brisket, i may have other brisket ideas coming soon.