Most Pit Masters leave on all the fat for "Low and Slow" Beef Brisket. But some remove some of the fat before firing up the smoker and produce some good eating Brisket. Watch the BBQ Pit Boys demo an easy to do trimmed flat Beef Brisket recipe for the backyard smoker or grill! This trimmed-out, injected, and "low and slowed" Brisket makes for a good eating Sunday meal! You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
Added: 1709 days ago by
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After trimming your briskets fat layer down to about 1/4 inch and removing any large membranes or "silverskin", rub generously with olive oil and rub in your spice blend with the backs of your hands (this is more fun than it sounds). Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night. While waiting, soak your wood chips and set up your grill or smoker for indirect cooking. When ready, remove brisket from refrigerator and place straight on a 225F degree grill, fat side down. If spraying your brisket, blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2-3 hours. Your brisket will take between 1 1/4 -2 hours per pound, depending on many different factors. With that said, insert an internal temperature probe into the thickest section of meat on your brisket at around 1 1/4 hours per pound of actual cooking time and begin to monitor. When your brisket reaches an internal temperature of 180F degrees, remove and double wrap with heavy duty aluminum foil; followed by wrapping tightly with a clean towel or newspaper. Now place the whole package inside of a cooler. When the internal temperature reaches 190F degrees, you are ready to un-wrap one of the best tasting cuts of beef you have ever had.
Added: 1716 days ago by
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