DICKEY’S CELEBRATES MEMORIAL DAY WITH THE BEST BRISKET RECIPE
Blog
Published: 24 May 2022
What better way to start off summer, than to pull out the grill and soak in some sun? With Memorial Day right around the corner, we are here to help you prepare for your backyard barbecue party. With National Brisket Day coming up as well, this is the perfect reason to get everything fired up and ready to throw down – just in time for the summer grilling season!
The last thing you want for this holiday weekend is for anything to go wrong. If anything, you want everything to be perfect. That is where we come in! We want to share our tips and trick on how to get the best smoked brisket you have ever made. Our easy-to-follow steps have been made so simple, that even your first brisket will come out just right. Enjoy this one-of-a-kind celebration with some Texas-style, mouthwatering brisket that will impress even the most seasoned BBQ aficionado.
Tips in preparation
• Take your time: Even if you don’t have 3 days to smoke a brisket, don’t stress! A few hours can get the job done.
• Give it a good rub: Be generous with the rub, nobody wants bland meat. Dickey’s Beef Brisket Rub is the perfect Texas Hill Country brisket blend of spices for the perfect outer bark. Make sure to coat the brisket prior to smoking the meat, to ensure a proper bark when finished.
• Bring the wood: Choosing the right wood is essential. You’ve got to get the right smoky flavor that isn’t too overbearing. We suggest hickory, to get that true Texas-style smoked flavor. Smoked Beef Brisket recipe
Choose the right type of meat:
• Pick a 10-to-12-pound whole beef brisket. When picking a brisket, you want to find one that has a uniformly thick point, so it cooks evenly. It should be 1 inch thick. If it is less than 1 inch, it will overcook and dry out.
• Once you’ve picked your brisket, you need to trim off the excess fat. Place the brisket on a cutting board and trim the hard fat from the bottom. Flip it over and trim the hard fat from the top and leave a ¼ inch cap over the entire brisket. You want to also remove the thick fat chunk that is on top of the point where it joins the flat.
• You can rub the brisket and marinate it overnight for the best results, but just rubbing it and cooking it work as well. To rub down your brisket, rub the entire brisket with yellow mustard and liberally season with Dickey’s Beef Brisket Rub. You can also wrap it in plastic and put the seasoned and trimmed brisket in the fridge overnight. This will allow the seasoning to permeate the beef and will give it more flavor.
Time to smoke:
• Setup your smoker or pellet grill to cook at 250 degrees. Once the temperature has normalized and the smoke is rolling, you can place your brisket on the grill. Don’t waste fuel:
• The brisket will only take on smoke for a few hours. After 3 hours you only need to maintain the temperature of the smoker.
Wrap it up:
• At this point, wrap the brisket in butcher paper or aluminum foil. Using butcher paper will give you a better bark as it allows the brisket to breathe more.
• Once wrapped, put in the oven. By finishing in a 250-degree oven the finished brisket will be perfectly cooked. More importantly, you do not have to monitor the brisket for another 8 hours. The brisket is done when you reach an internal temp of 195 degrees.
• Now you need to place the wrapped, 195-degree internal temperature brisket into a cooler and allow to rest for at least an hour. This will complete the cooking process and achieve a finishing internal temperature of 200 degrees.
Enjoy!: Now your brisket is ready to be served!
Don’t forget to check out Barbecue At Home to purchase premium quality meats, ingredients, and much more shipped right to your door!
To learn more about Dickey’s, follow Dickey’s Barbecue Pit on Facebook, Instagram and Twitter. Download the Dickey’s Barbecue Pit app from the Apple App Store or Google Play.
The last thing you want for this holiday weekend is for anything to go wrong. If anything, you want everything to be perfect. That is where we come in! We want to share our tips and trick on how to get the best smoked brisket you have ever made. Our easy-to-follow steps have been made so simple, that even your first brisket will come out just right. Enjoy this one-of-a-kind celebration with some Texas-style, mouthwatering brisket that will impress even the most seasoned BBQ aficionado.
Tips in preparation
• Take your time: Even if you don’t have 3 days to smoke a brisket, don’t stress! A few hours can get the job done.
• Give it a good rub: Be generous with the rub, nobody wants bland meat. Dickey’s Beef Brisket Rub is the perfect Texas Hill Country brisket blend of spices for the perfect outer bark. Make sure to coat the brisket prior to smoking the meat, to ensure a proper bark when finished.
• Bring the wood: Choosing the right wood is essential. You’ve got to get the right smoky flavor that isn’t too overbearing. We suggest hickory, to get that true Texas-style smoked flavor. Smoked Beef Brisket recipe
Choose the right type of meat:
• Pick a 10-to-12-pound whole beef brisket. When picking a brisket, you want to find one that has a uniformly thick point, so it cooks evenly. It should be 1 inch thick. If it is less than 1 inch, it will overcook and dry out.
• Once you’ve picked your brisket, you need to trim off the excess fat. Place the brisket on a cutting board and trim the hard fat from the bottom. Flip it over and trim the hard fat from the top and leave a ¼ inch cap over the entire brisket. You want to also remove the thick fat chunk that is on top of the point where it joins the flat.
• You can rub the brisket and marinate it overnight for the best results, but just rubbing it and cooking it work as well. To rub down your brisket, rub the entire brisket with yellow mustard and liberally season with Dickey’s Beef Brisket Rub. You can also wrap it in plastic and put the seasoned and trimmed brisket in the fridge overnight. This will allow the seasoning to permeate the beef and will give it more flavor.
Time to smoke:
• Setup your smoker or pellet grill to cook at 250 degrees. Once the temperature has normalized and the smoke is rolling, you can place your brisket on the grill. Don’t waste fuel:
• The brisket will only take on smoke for a few hours. After 3 hours you only need to maintain the temperature of the smoker.
Wrap it up:
• At this point, wrap the brisket in butcher paper or aluminum foil. Using butcher paper will give you a better bark as it allows the brisket to breathe more.
• Once wrapped, put in the oven. By finishing in a 250-degree oven the finished brisket will be perfectly cooked. More importantly, you do not have to monitor the brisket for another 8 hours. The brisket is done when you reach an internal temp of 195 degrees.
• Now you need to place the wrapped, 195-degree internal temperature brisket into a cooler and allow to rest for at least an hour. This will complete the cooking process and achieve a finishing internal temperature of 200 degrees.
Enjoy!: Now your brisket is ready to be served!
Don’t forget to check out Barbecue At Home to purchase premium quality meats, ingredients, and much more shipped right to your door!
To learn more about Dickey’s, follow Dickey’s Barbecue Pit on Facebook, Instagram and Twitter. Download the Dickey’s Barbecue Pit app from the Apple App Store or Google Play.