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Categories Beef Splatt\'s Brisket
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Splatt\'s Brisket
Group:Other
Description: This one uses a bit of everything in your spice rack, but really very simple, but complex flavors and a nice smoke gives this brisket great flavor, that black \"bark\" that you\'re looking for, and just nothing but yummy! I\'m showing the Arizonian\'s how the southern boys do bbq. Still waiting on my lotto ticket to hit so I can open up my restaurant.  :)
Ingredients:

1 teaspoon paprika

2 teaspoons garlic powder

1 teaspoon cumin

1 tablespoon of course, black pepper (regular is fine if no course available)

1 teaspoon chili powder

1/2 teaspoon of salt (small ground kosher salt the best)

Pinch each* of lemon peel, ground mustard, thyme, basil.

*I define a \"pinch\" as taking your spice bottle and set it to the setting that has a few holes in in, then give it two to three quick shakes into your mixing bowl.

Instructions:

Get a 3.5 lb. brisket. Do NOT trim fat. This is important to keep it moist during cooking. Mix all spices in one bowl. Coat both sides of brisket with olive oil, then cover with spice mix on both sides. Put in the fridge for at least 4 hours (overnight is better).

Bring egg up to 250 with the plate setter for indirect heat. I use 100% natural mesquite charcoal so I don\'t need wood chips, but at times i\'ll put 2 to 3 large chunks (unsoaked) of either pecan or hickory to kick it up a notch, either is good. Hickory is going to be \"in your face\" so if you really like smoke, use hickory. Pecan is a bit sweeter and milder, but a great flavor for most any meat.

Place meat FAT SIDE UP. This is important. This helps keep the meat below nice and moist. Cook for 4 hours without peeking. This will give you a nice crust on the outside and juicy inside. If you like it a bit more rare, check it after 3 hours and look for about 140 degrees with your meat thermometer. I like it either way. A little more done for sandwiches is my liking but i do prefer it a bit more red for a brisket \"plate\" (no sandwich).

Great stuff here! Enjoy.

I\'ll try to post a pic later. I\'m cooking one now!

Notes:
Calories Per Serving:who caresPrice Per Serving:$3
Number Of Servings:6 to 8.Source:
Vegetarian:YesTime To Prepare:10 minutes
Date:Sun 12 Jun 2011 18:14:27 UTCViewed:5622 times
Author:tmsplatt1Email:
Rating:2,67 (3 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
BigEggBruceComment added on: Sun 24 Jul 2011 16:20:31 UTC
Just a question, which way does the place setter have to be for indirect heat?
BigEggBruceComment added on: Sun 24 Jul 2011 16:52:46 UTC
Is this cooked on the Grill or a Rib rack in adrip pan?
tmsplatt1Comment added on: Sun 28 Aug 2011 14:19:53 UTC
Legs of the plate setter should be up with the rack sitting on top of the legs on top. I only go legs-down if I cook directly on the plate setter, like for a pizza or other breads. No drip pan needed for this. Yes, drippings will fall onto the setter but it all burns off and is pretty much self-cleaning. True, it's not going to stay white forever, but the blackness later gives it the flavor. I too hate to see shiny new things get dirty, but in this case that's a good thing.
tmsplatt1Comment added on: Sun 28 Aug 2011 14:20:25 UTC
Legs of the plate setter should be up with the rack sitting on top of the legs on top. I only go legs-down if I cook directly on the plate setter, like for a pizza or other breads. No drip pan needed for this. Yes, drippings will fall onto the setter but it all burns off and is pretty much self-cleaning. True, it's not going to stay white forever, but the blackness later gives it the flavor. I too hate to see shiny new things get dirty, but in this case that's a good thing.
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