Dear friends, my wife bought me a smoker this summer and I can't stop using it .. today I bring you a beautiful smoked beef brisket! .. and I anticipate that it will not be the last.
Hello everyone, today we are preparing a beautiful smoked brisket, home-made pickles and a delicious whiskey-enhanced bbq sauce.
2 tablespoons of pepper
2 tablespoons of coarse salt
1 and 1/2 tablespoons garlic powder
1 heaping tablespoon cumin
Lea & Perrins sauce
1 cup of brown sugar
1 and 1/2 cups of apple cider vinegar
2 bay leaves
1 teaspoon mustard powder
1 tablespoon and a half of salt
4 garlic cloves, peeled
1 red onion
1 large cucumber
1 1/2 cups of water
1 empty glass jar with lid
Start by mixing the powdered spices, including salt, in an empty jar.
Next, clean your brisket by removing excess fat, moisten it with the Lea & Perrins sauce and then coat it with the spice mixture on all sides. Light your smoker, put in a few pieces of your favorite firewood and that's it. The first objective is to reach an internal temperature of 73ºC, the time this takes depends on many factors, but this is BBQ so it will take whatever time it takes.
In an empty spray bottle, add equal parts vinegar, Coke and water. With this mixture we will spray the meat every 30 minutes to keep it moist during the smoking process. The cocacola will help us to caramelize the piece of meat, providing more layers of flavor.
For this sandwich we will make some homemade pickles, so start by cutting the cucumber into thin slices and the onion into thin julienne strips. Then place the rest of the ingredients in a pot, cook until it boils and leave them there for 2 minutes. Fill the jar with the cucumber and onion slices, add the spiced liquid along with the garlic and bay leaves, put the lid on and reserve.
At the last minute it occurred to me to make this improved barbecue sauce. So use your favorite bbq sauce, add some tomato sauce, add some whiskey, let it boil for a minute or two and set aside.
Once your Brisket reaches the desired internal temperature, wrap it in aluminum foil and take it back to the grill until it reaches 93ºC. Then let it rest for 45 minutes and slice it into thin slices to assemble the sandwich. Add sauce to taste, pickles and pickled onions and now, enjoy.
As we always say:
If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: