Pine Creek Style
This Brisket was so good...smoked just right & moist!
Mmmm...Cooked just right!
Read the complete post before cooking...
There are several steps and details..but all are simple.
You just need time & planning! But so worth the wait!
Choose a brisket between 7-10 pounds. Fresh, not frozen, unless you have time to thaw and prepare...
This is a time consuming process and SO worth the time!
The fat cap should be around 1/4 inch thick...the fat cap helps tenderize this cut of meat while smoking. If the cap is any thicker, trim it down to size..you want the smoke to penetrate the brisket.
Start the smoker:
We used Mesquite pellets in our Traeger Grill...run the heat at 225-250 degrees.
Cook the brisket for 4 hours, uncovered. Baste every hour or so.
*See basting recipe below
Check the meat temperature, it should be 165-170. This is when the meat starts to tenderize.
Then wrap aluminum foil for another 3+ hours. This helps the brisket to become tender.
The Brisket is done when the meat thermometer slides in easily and reads 185 degrees.
When done...Wrap the meat in foil, place in an ice chest.
**(DO NOT ADD ICE!)
The meat will stay hot and continue to tenderize until you are ready to serve. It may stay in the ice chest for up to 1 to 2 hours before serving.
I placed my meat in a roasting pan with some broth while cooking, *(see the Infusion Broth Recipe below).
**You will check your meat every hour or so and baste the meat with the broth! No need to turn the meat. Just make sure you close the smoker door each time.
**DO NOT BASTE THE MEAT AFTER THE FOIL HAS BEEN PLACED ON THE MEAT, (after about 4 hours).
There is some prep time involved and a rub to add to the meat...
Some of my photos were lost..."I DON'T KNOW HOW" but...I shall muddle through...The end results were awesome and there are enough photos to help you through the process!
We injected a mixture of:
1 cup of beef broth
2 tablespoons of olive oil
1 tablespoon of Worcestershire sauce
1/4 cup of brewed Coffee
Mix well and inject the liquid in several places around the brisket about 4 or 5 times. Reserve the remaining broth for cooking and basting the meat. If you need more broth simply use plain beef broth.
*Some people use Apple Juice & Water to baste with, this would replace my Broth Recipe.
The basting Broth keeps the meat from drying out!
Then there is the...
Pine Creek Style Rub
1 tablespoon Worcestershire Pepper Blend
1/2 tablespoon of cumin
1 tablespoon of Brown Sugar Splenda
*(or 1/2 tablespoon of Brown Sugar)
1/4 cup of sea salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 tablespoon ground mustard
1 tablespoon of mexican chili power
Put olive oil on both sides of the brisket, then apply the rub to both sides of the meat.
This recipe is for ONE brisket...
It may be multiplied for more briskets.
Yum this Brisket has the perfect crust!
Cooked to perfection! Remove the fat cap and discard before cutting or fork splitting the meat. If slicing, cut AGAINST the grain!
We cut ours into small bites. We also froze half of the meat to use later for other recipes.
On this night we made Brisket Tacos! YUMMY!
Brisket can be served several ways...with potatoes & gravy...ETC.
YUMMO....let's start layering!
We made ours simple....We wanted the Smoked Brisket to be the main flavor!
Lettuce, green onions, tomatoes, cilantro & sour cream...
And a touch of HOT Sauce!
These were SO tasty...the smoked flavor really made a difference!
This Brisket had Pine Creek Style...