UW Smokehouse Brisket

Yield: 50 servings

1 12 lb. beef brisket
3 oz. house rub (blend of garlic, ginger, mustard cayenne, kosher salt and black pepper)

  1. Score the fat cap of the beef with a sharp knife, rub spices into the slits and bottom side of beef. Place in a smoke and hold oven fat side down with apple wood chips on full smoke (1 hour).
  2. Roast at 200°F for 12 hours. hold at 150°F for 4 hours. slice across the grain and serve.

Submitted by Executive Chef John M

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish