Debbie and I work hard to find a balance between supporting our ministry, hosting a business, providing for, and protecting the well-being of our family and community. Tonight, we are taking the night off 😊.
I am creating a smoked brisket recipe. This recipe is based on my favorite chef’s Creole Seasoning, which will be injected and used as a rub. Also, I am taking notes of what works and writing on the process of prep, smoke, and serve. This will be interesting… My prep and recipe, so far:
Smoked Brisket - Emeril's Texas Style
- 1 (2-4 pound) beef brisket, trimmed
- 2 tablespoons dark brown sugar
- 1 heaping teaspoon Emeril’s Creole Seasoning Essence
- ½ cup of water
- ½ cup of favorite barbecue (BBQ) sauce
- Mesquite wood chips
- Pre-soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Saving drained liquid for smoker water tray.
- Set the brisket on a large sheet of aluminum wrap. In a 2-quart pot, combine the dark brown sugar, water, BBQ sauce and Emeril’s Creole Seasoning Essence (listed Below) and bring to a brief boil. Using cheesecloth, strain contents of pot into a bowl, keeping strained mixture as a rub. Using an Marinade Injector Syringe, inject liquid into brisket every 1 inch. Rub the strained mixture onto the brisket and wrap tightly in the plastic wrap.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours.
- Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- Serve with Barbecue Sauce on the side for dipping.
Alternative overnight method:
- Place brisket on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
- Remove the meat from the refrigerator and let come to room temperature.
- Wrap in a large sheet of heavy aluminum foil and continue with the third step listed above.
- Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F.
- Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 2 to 3 hours.
- Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.
Emeril’s Creole Seasoning Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
 Or use a substitute: https://www.leaf.tv/articles/substitutes-for-cheesecloth/.
 Stovetop Smokers – 2020 Reviews: https://www.willysmoke.com/stovetop-smokers/