Food recipes
Dallas Dandy Brisket
Dallas Dandy Brisket Ingredients: spices, pepper, black spices, paprika spices, chili powder sugars, brown salt, table spices, pepper, red or cayenne spices, garlic powder spices, onion powder beef, grass-fed, ground,...
Dallas Dandy Brisket
Ingredients:
spices, pepper, black
spices, paprika
spices, chili powder
sugars, brown
salt, table
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder
beef, grass-fed, ground, raw
Directions:
Combine spices to make a rub.
Reserve 1 T rub for later.
Rub brisket with remaining rub.
Let sit in large ziplock in fridge overnight.
Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.
Smoke brisket for 3 hours.
Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.
***Note: Briskets usually take 1 1/2 hours per pound in smoker.
For slicing brisket thin, get internal temp to 180-190 degrees.
For fall-apart tender, get internal temp to 195-205 degrees.
***Note: Trim brisket if fat is more than 1/4" thick.
Make diagonal hatch marks across fat in a diamond pattern if necessary.
Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!
Ingredients:
spices, pepper, black
spices, paprika
spices, chili powder
sugars, brown
salt, table
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder
beef, grass-fed, ground, raw
Directions:
Combine spices to make a rub.
Reserve 1 T rub for later.
Rub brisket with remaining rub.
Let sit in large ziplock in fridge overnight.
Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.
Smoke brisket for 3 hours.
Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.
***Note: Briskets usually take 1 1/2 hours per pound in smoker.
For slicing brisket thin, get internal temp to 180-190 degrees.
For fall-apart tender, get internal temp to 195-205 degrees.
***Note: Trim brisket if fat is more than 1/4" thick.
Make diagonal hatch marks across fat in a diamond pattern if necessary.
Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!