Friday, March 15, 2013

Smokey Buttery Brisket

There is no butter in this brisket. Buttery is in reference to the texture. It cuts like a stick of soft butter. Melt in your mouth deliciousness. The Hub and I bit the bullet and purchased a Big Green Egg last weekend. I've heard that they are amazing but you can never imagine how much until you actually cook on one.

This weekend is supposed to be pretty dreary and rainy so today was my outside day. We had the parents come over for a wonderful dinner of smoked brisket. YUM!

Smoky Brisket

about a 5 pound brisket

1/2 cup salt

Place the brisket and salt in a bag or pot for at least 12 hours up to 48 hours to brine. This will help breakdown the meat to make it really tender. Refrigerate during this process.

When ready to cook bring the meat to room temperature. Drizzle olive oil all over and sprinkle liberally with the dry rub.

Dry Rub

1/4 cup salt

3 tbsp brown sugar

1 tbsp ground black pepper

2 tbsp smoked paprika

1 tsp ancho chili powder

1/4 tsp cinnamon

My mother-in-law thought I cut too much for our little group of four. But everyone kept grapping another 'little' piece.

We ate all of it. I'm so proud!

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