Dry Rubbed Smoked Brisket is slow cooked on a smoker, then wet mopped throughout the process to give it a rich and smokey flavor.
Aw the almighty smoker. Not all of us own one ourselves, but I’m sure if you’re from Oklahoma, someone in your family does!
My grandpa’s was passed on to my Dad after he passed away and we put it to good use while I was in Oklahoma this summer. This is our recipe for Smoked Brisket.
12-14 lb boneless trimmed brisket
1 cup soy sauce
1/2 cup brown sugar
1 tbsp liquid smoke
1 tsp garlic powder
3 tbsp white vinegar
Place the brisket in a large bowl or dish, leaving enough room for it to be covered in the marinade. Next, combine all of the marinade ingredients in a medium bowl.
Then pour the marinade over the brisket to cover.
Cover with aluminum foil and place in the refrigerator for 6-8 hours. I left mine overnight. If you value food over sleep, I turned my brisket every 2 hours so that both sides would get all the juicy marinade in there, but I understand if you value sleep, just do a couple flips before going to bed!
After the brisket is well marinated, it’s time to give it a good rub!
Ingredients (dry rub)
4 tbsp kosher salt
2 tbsp black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chili powder
2 tsp oregano
2 tsp parsley
1 tsp sugar
Combine all of the ingredients in a small mixing bowl, then rub generously over the entire brisket.
Oh yeah, looking good and ready to start smoking!
Place on a large sheet of foil in the smoker and begin the smoking process.
While the meat starts to smoke, prepare the wet mopping sauce.
1/2 cup white vinegar
1/2 cup canola oil
1/2 cup red cooking wine
1 onion (sliced)
3 cloves garlic (crushed)
1 lemon (sliced)
1 tbsp black pepper
1 tbsp kosher salt
Place the vinegar, oil and wine in a medium saucepan over medium/high heat. Bring to a slight boil, then add the, onion, garlic lemon, pepper and salt. Reduce to low and simmer for 15-20 minutes.
Take the wet mop out to the smoker and generously brush the brisket.
Continue this process about every 30 minutes for the next 6-8 hours while the meat is smoking.
Remove that gorgeous piece of meat from the smoker and let rest for 15-20 minutes before slicing.
Slice thinly for a delicious meat plate or for placing on a bun and making into a delightful BBQ sandwich!
This delicious smoked meat was the star of the BBQ!
When Chef Chad Houser of Parigi Restaurant recommended Pecan Lodge BBQ, I thought he was sending me to a restaurant… but he was actually sending me to heaven on earth!
Sometimes you have a good meal that you think about from time to time, then you have those meals that get stuck in your head like a dang Katy Perry song!
Most girls daydream about cute boys, fancy clothes or a fun night out with the girls, I daydream about food!! Currently my daydreams are filled with Chopped Brisket Sandwiches and Bacon Mac and Cheese!
Melt-in-your-mouth is an understatement, this sandwich disintegrates into little pieces of paradise on your tongue. The tender meat, flavorful sauce and soft, buttery bun combine to make “the best dang BBQ sandwich ever!”
Nothing makes me happier than the site of a glistening buttered bun and crispy bacon crumbles!
A small stall in the Dallas Farmers Market is all it takes to make your BBQ dreams come true!
I would have tried one of everything on the menu, but this happened…
Yes, a line around the Farmers Market. At 1:05 when we arrived at the front of the line, brisket was our only option. Pulled pork, SOLD OUT. Ribs, SOLD OUT. Sausage, SOLD OUT.
The word is out people! Get here at 11 AM and remember they are only open Thursday through Sunday. Although in my opinion it should be a crime to only offer the “best dang BBQ sandwich ever” 4 days a week!
Look for this little gem in the heart of Texas premiering on Food Networks Diners, Drive Ins and Dives this Monday night!