RICHMOND, VA. - Just in time for Labor Day, a top Colonial Williamsburg-based chef, Justin Addison, shares his process on how to make a juicy and flavorful brisket that you will certainly want to add to your holiday weekend menu. To learn more about the restaurants and dining at Colonial Williamsburg, visit their website.
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Smoked Brisket
Yield: 10-15 portions (depending on size of Brisket)
Ingredients
1lb Salt
12oz Brown Sugar
1t Coriander toasted and ground
1t Fresh Ground Black Pepper
1t Fresh Ground Fennel Seeds
1t Cardamom
1t Cinnamon
1t Powder Ginger
1t Onion Powder
1t Garlic Powder
1T Paprika
.5t Cayenne
1t Crushed Red Pepper
1t Ground Thyme
1t Ground Oregano
1 whole Brisket, about 12lbs, untrimmed, USDA Choice grade or Higher
4 cups Wood Chips
2 cups BBQ Sauce (your favorite kind)
You will also need:
· Tin Foil
· Butcher Paper
· Digital thermometer
Directions
1. Combine all dry ingredients thoroughly and reserve in a covered container until needed.
2. Trim some fat off brisket leaving around ¼ inch of the fat cap.
3. Rub the brisket sparingly with your BBQ dry rub. This can be done around 12 – 24 hours in advance so the dry rub can work its way into the meat.
4. Preheat grill/smoker to 225 degrees F. If using a grill, set up so the brisket is on indirect heat and with a water pan directly under the location where you will place the Brisket. During cooking process do not let the water pan run out of water. This will help keep the Moisture level of your brisket.
5. Place the Brisket on the grill/smoker and add a cup of your wood chips. Add wood chips every 30 minutes while cooking or when the smoke goes out.
6. After three hours check the temperature of your brisket and continue to do so until the brisket reaches 150 degrees F, remove your brisket and wrap with tin foil. Place brisket back on the grill/smoker and continue to cook periodically checking the temperature.
7. When the Brisket gets to 203 degrees F, remove from the grill and wrap in butcher paper. This will hold, let brisket rest and settle. Let Brisket cool down to 150 degrees F before slicing (this could take one-two hours). Serve with your favorite BBQ sauce.
