Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. Click here to contact us about catering and events. Due to state & city laws.
Ingredients of Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
- Es ist of ● For The Meats.
- Bereiten 2 Pounds of Quality Beef Flat Brisket.
- Du brauchst 2 Pounds of Choice Beef Short Ribs.
- Du brauchst of ● For The Woods.
- Bereiten as needed of Mesquite Wood.
- Es ist as needed of Hickory Wood.
- Es ist of ● For The Dry Rub.
- Bereiten 2 tbsp of Brown Sugar.
- Es ist 2 tbsp of Paprika.
- Du brauchst 1 tbsp of Salt.
- Bereiten 1 tbsp of Cumin.
- Du brauchst 1 tbsp of Cayenne Pepper [or less if you're not fond of spice].
- Es ist 1 tbsp of Chilli Powder [or less if you're not fond of spice].
- Es ist 1 tbsp of Granulated Garlic.
- Du brauchst 1 tbsp of Granulated Onion.
- Bereiten 1 tbsp of Black Pepper.
- Du brauchst 1 tbsp of Dry Mustard [optional].
For this BBQ brisket recipe, I start my preparation process the night before I want to smoke the brisket. This recipe for Smoked Sous Vide Brisket Flat fuses modern cooking with timeless BBQ techniques to produce a familiar staple for your next BBQ. Thinking through the best way to use my Sous Vide Supreme with a Brisket Flat has been on my todo list for awhile. Certainly cooking the flat using the.
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs Schritt für Schritt
- Beef Flat Brisket [room temp].
- Choice Beef Short Ribs [room temp].
- Mix your dry rub and rinse your meats..
- Liberally dust and press your meats with your dry rub..
- Dust tops bottoms and all sides. Press dry rub into beef..
- Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down..
- Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!.
- You'll know your ribs are ready when the meat has pulled away from the bone..
- Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆.
- You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option..
- Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!.
- Side Dish – Stacked Baked Beans.
- Side Dish – Potato Egg Salad.
- Side Dish – Half chewed buttery, salty corn on the cob! Delicious!.
- Slice your rested juicy brisket and plate..
- Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!.
Smoked Brisket Flat by itself can be a bit of a challenge to cook. The flat is lean which makes it is easy to dry out; it's a hard working muscle which makes it naturally tough; and then after you cook it just right you still have to know how to slice it or you'll be chewing for hours! But don't let any of that worry. "The flat cut of brisket makes for those long, beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket, though Coffee adds an interesting flavorer while helping keep things juicy. A brisket flat is a simpler piece of meat to cook than a big whole brisket so this is.