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Sunday Smoked Brisket
We bought this electric smoker at Thanksgiving time so we’d have extra oven space to cook turkey while all the sides cooked in the oven inside the house. I love this thing! Everything we’ve made in it so far has been smokey and delicious. And it’s electric, so it easy to use, no need to keep adding coals all day long to maintain temperature. It’s about the size and shape of a mini fridge, with an electric heating element and a chute for loading chips. The only thing I don’t like is that it’s a big old behemoth to move around, and, since it needs to be away from the house when you use it because of all the smoke it lets off, you have to move it around. It should have big caster wheels on the bottom or something. Anyway…
I rubbed the beef brisket and pork shoulder with brown sugar & spices including, chili powder, kosher salt, paprika, onion powder, garlic powder, and dried thyme. Use any spices you like. It’s fun to experiment. Best case scenario is you have time to let it marinate for a few hours or overnight. I didn’t plan ahead so we got right to the cooking. Set the smoker to the highest, 275 degrees. Sear the meat on the grill before loading them into the smoker, place the pork above the beef so the fat bastes the brisket as they cook together. When you put them in be careful that they don’t touch. Smoke for a good long time, about 3-5 hours depending on the size of the cuts of meat. Serve on a soft roll with cole slaw.
For the cole slaw: shred cabbage and dress with 2 tblsp mayo, 1 tblsp buttermilk, salt pepper, pinch of cayenne, pinch of onion and garlic powder, 1/2 tsp cider vinegar and 1/2 tsp sugar. Yum!
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