Smoked Beef Brisket

Ingredients

7 – 8 pounds Beef brisket

1 cup White vinegar

1/2 cup Paprika

1/4 cup Garlic powder

2 Tbl Onion powder

1 Tbsp Ground black pepper

2 Tbsp Kosher salt

1/4 cup Brown sugar

1/3 cup Sugar

1 Tbl Creole seasoning

6-8 cups Wood chips

1 recipe Bbq sauce

Instructions

Place the brisket in a roasting pan. Pour vinegar over the brisket. Cover and refrigerate for 2 hours, turning every 30 minutes to evenly coat the meat with the vinegar. Remove the pork from the bowl and discard the vinegar. Pat the surface of the brisket dry.

Combine the paprika, garlic powder, onion powder, black pepper, salt and brown sugar and rub over the entire surface of the brisket. Lightly cover and refrigerate overnight.

Soak the woodchips in water 2-3 hours. Drain well.

Prepare the grill. Sprinkle a small handful of chips over the prepared charcoal. Place the brisket back in a v-shaped baking rack in a roasting pan and cook over indirect low heat until the internal temperature reaches 190 degrees.

While the brisket is cooking, use a pastry brush to baste it with any juices that collect in the roasting pan. The brisket will take approximately 7-8 hours to cook. Add charcoal every 30-40 minutes and wood chips to the coals as needed to keep the smoke billowing.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com