| One of the greatest joys of cooking BBQ is to take | | | | When you are ready to start cooking the brisket, |
| a fine joint of beef and smoke it slowly with hickory | | | | add three or four handfuls of the hickory chips to |
| wood chips. It is such a simple recipe to follow, and | | | | the charcoal, and place the brisket inside. |
| one that is always hugely popular at weekend | | | | After 2 hours, place the brisket on heavy-duty |
| grill-fests. | | | | aluminium foil and pour a 1/4 cup of your sauce on |
| Hickory Smoked BBQ Beef Brisket Ingredients | | | | top of the joint and wrap it up so that no moisture |
| 6 cups hickory chips | | | | can easily escape. Continue to cook the meat in the |
| 8 to 9 pounds beef brisket, choice grade | | | | smoker for another 2 to 4 hours, or until internal |
| Your favorite BBQ dry rub and BBQ sauce | | | | temperature reaches 185 degrees F. |
| Method | | | | Always use a meat thermometer if you can as this |
| Remove any excess fat from the brisket, leaving a | | | | will ensure that your meat is properly cooked, |
| good quarter inch of fat remaining so that the brisket | | | | avoiding the chance of it being underdone and losing |
| retains succulence during cooking. Take your BBQ | | | | valuable heat from the smoker which will increase the |
| rub, and rub the brisket well with your fingers until | | | | cooking time. |
| the whole joint has a good even coating. | | | | Remove the brisket from the foil and allow it to |
| Wrap the rubbed brisket in plastic and refrigerate it | | | | stand and rest for about quarter of an hour. |
| overnight. | | | | Slice the meat against the grain into 1/4-inch |
| The following day, remove the brisket from | | | | thickness and add a generous amount of your |
| refrigerator 1 hour prior to cooking and allow it to | | | | favorite BBQ sauce and serve! |
| stand until it reaches room temperature. Just prior to | | | | Smoking Tips When BBQ'ing Beef Brisket |
| adding the brisket to the smoker, mop the whole | | | | Don't check the joint too often you will lose cooking |
| joint with your favorite BBQ sauce being careful not | | | | heat. |
| to add too much. You just want a light even coating, | | | | Wrapping the brisket in aluminium foil will allow you to |
| and you can always add more later if you want to. | | | | increase cooking time and help keep the meat nice |
| Bring your BBQ smoker up to 200 to 225 degrees | | | | and moist. |
| F, and during this time, take the hickory wood chips | | | | Adjust cooking times to suit barbecue temperature |
| and allow them to soak until your smoker is ready to | | | | and outside conditions. |
| start cooking the brisket. | | | | |