Lyndsay Fogarty
Whether you’re firing up the grill or setting up the smoker, this local restaurant recipe will become a family favorite this summer.
4 Rivers Smokehouse Smoked Brisket
Courtesy of John Rivers, 4 Rivers Smokehouse
Serves 20 or more
Who doesn’t love brisket? Once smoked, this versatile cut of beef can be stacked inside a sandwich, placed on pizza or simply savored on its own. Now, you can make this recipe from a local BBQ staple from the comfort of home.
Ingredients:
Brisket:
-1 whole brisket, from 10 to 15 pounds, untrimmed with full fat cap
-1 cup 4 Rivers Brisket Rub
-All-Purpose BBQ Sauce
-Sliced dill pickles
-Onions, sliced thin
-White bread
4 Rivers Brisket Rub:
-2 tablespoons freshly ground black pepper
-1 teaspoon garlic powder
-1 teaspoon dried parsley
-1 teaspoon oregano
-1 teaspoon coarse salt
-1 teaspoon onion powder
-1 teaspoon chili powder
-1 teaspoon sugar
Directions:
Mix all brisket rub ingredients in a small bowl. Apply it liberally on brisket, making sure to cover all sides and crevices. Refrigerate uncovered at least 4 hours, preferably overnight. Remove brisket from refrigerator at least 1 hour before smoking, letting it come to room temperature.
Soak hickory chips or chunks for 1 hour before smoking. Light charcoal and allow to burn to a white ash. Place soaked wood on top of hot coals and adjust smoker vents to settle the temperature between 200˚ and 225˚F.
Place brisket, fat side up, indirectly over the smoking wood and close the lid. Depending on the size of your brisket, smoking will take from 12 to 18 hours. A general rule of thumb is 75 minutes for every pound of brisket. Replenish coals and wood as needed, opening the smoker lid as little as possible. After 8 to 10 hours, check brisket’s internal temperature using a meat thermometer. Continue checking every 30 to 60 minutes until it reaches 190˚ to 192˚F. Remove brisket from smoker and allow it to rest for 1 to 2 hours before carving. Serve with white bread, pickles, onions and sauce.
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