Last week hubs and I were feeling ambitious and decided to use our smoker for the first time. We had the choice of brisket or ribs from the deep freeze, and since I felt it would be a crime to screw up a rack of ribs, we settled on the brisket, hoping it would be more forgiving.
It took us awhile to get the temperature right, but once we figured out that we needed to create more air flow under the coals, we were on a roll.
- 2 tablespoons kosher or coarse salt
- 2 teaspoons coarse black pepper (use fresh cracked pepper)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano leaves (dried)
- 1/2 teaspoon ground cumin
- 1 teaspoon granulated garlic
Our brisket was about five pounds, and we cooked it for five hours in the smoker at 225 degrees, followed by another hour foil wrapped in the oven at the same temp.
It was amazing. There was an embarrassing amount of moaning on both parts as we sliced off thin strips of the beef, soaked through with spicy, smoky flavor, and popped them our mouths.
Even if you’re a novice in the kitchen or a newbie to the art of smoked meats, I’d recommend this as a starter project.
Your neighbors will thank you for the smell, and they’ll be a tad bit envious as they watch you carry your tasty hunk of meat inside while they sit down to their usual Tuesday night spaghetti.