Double G's Roadhouse
4868 Rt. 83
Long Grove
(847) GR8-FOOD
www.dgroadhouse.com
Smoked BBQ Beef Brisket
Yield: 8 servings
Ingredients:
8-9 lb fresh beef brisket, USDA Choice grade or higher
2 cups dry Rub (recipe follows)
2 onions, sliced
15 whole black peppercorns
1 gallon water
2 16 oz. bottles your favorite BBQ sauce
Wood Chips-blend of hickory, apple, and oak or whiskey barrel chips
Directions:
The night before you smoke the brisket, trim off excess fat from meat, leaving about a 1/4 inch of fat on. Rub the dry rub spices generously into the meat. Cover with plastic and refrigerate overnight. Get fire started on smoker with either charcoal or gas. Place brisket fat side up, on rack with a drip pan underneath filled with 1-inch water, sliced onions, whole peppercorns. Cover grill. Add wood chips that have been soaked in water for 2 hours. Maintain grill at a consistent temperature between 200-250F. Slow cook brisket for 6-8 hours adding more charcoal and soaked wood chips as they burn down. Add water to drip pan if necessary. (After the first 2 hours of smoking, you may remove brisket from smoker and place on a rack in a covered roasting pan with the water pan drippings in 275F oven and cook for 2-3 hours or until tender.) Brisket should be very tender with a fork able to slide in and out effortlessly. Remove brisket and let it rest at room temperature for 30 minutes.
While brisket is resting strain pan drippings into saucepan, up to equal amounts of your favorite BBQ sauce to those smoked juices. Heat slowly, stirring frequently drizzle over the sliced smoked brisket. Serve with coleslaw, baked beans, mashed or roasted potatoes.
Dry Rub
Ingredients:
3/4 cup Kosher Salt
1/4 cup granulated garlic powder
3/4 cup granulated onion powder
1 cup paprika
1/2 cup sugar
1/4 cup ground black pepper
1 tsp ground white pepper
1/2 tsp ground cayenne pepper
Directions:
Mix all spices together. Store in air-tight container up to 3 months.
4868 Rt. 83
Long Grove
(847) GR8-FOOD
www.dgroadhouse.com
Smoked BBQ Beef Brisket
Yield: 8 servings
Ingredients:
8-9 lb fresh beef brisket, USDA Choice grade or higher
2 cups dry Rub (recipe follows)
2 onions, sliced
15 whole black peppercorns
1 gallon water
2 16 oz. bottles your favorite BBQ sauce
Wood Chips-blend of hickory, apple, and oak or whiskey barrel chips
Directions:
The night before you smoke the brisket, trim off excess fat from meat, leaving about a 1/4 inch of fat on. Rub the dry rub spices generously into the meat. Cover with plastic and refrigerate overnight. Get fire started on smoker with either charcoal or gas. Place brisket fat side up, on rack with a drip pan underneath filled with 1-inch water, sliced onions, whole peppercorns. Cover grill. Add wood chips that have been soaked in water for 2 hours. Maintain grill at a consistent temperature between 200-250F. Slow cook brisket for 6-8 hours adding more charcoal and soaked wood chips as they burn down. Add water to drip pan if necessary. (After the first 2 hours of smoking, you may remove brisket from smoker and place on a rack in a covered roasting pan with the water pan drippings in 275F oven and cook for 2-3 hours or until tender.) Brisket should be very tender with a fork able to slide in and out effortlessly. Remove brisket and let it rest at room temperature for 30 minutes.
While brisket is resting strain pan drippings into saucepan, up to equal amounts of your favorite BBQ sauce to those smoked juices. Heat slowly, stirring frequently drizzle over the sliced smoked brisket. Serve with coleslaw, baked beans, mashed or roasted potatoes.
Dry Rub
Ingredients:
3/4 cup Kosher Salt
1/4 cup granulated garlic powder
3/4 cup granulated onion powder
1 cup paprika
1/2 cup sugar
1/4 cup ground black pepper
1 tsp ground white pepper
1/2 tsp ground cayenne pepper
Directions:
Mix all spices together. Store in air-tight container up to 3 months.
