How To make Dwight's Brisket
SEE DIRECTIONS:
Everyone has their own way of doing things, this the way I do it. First of all you must know up front I am a LazyQ kind of guy, who wants consistency without a lot of effort. Brisket is my favorite of all Q. I usually buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it and while it is still wet apply a rub : 2 oz. of each of the following ingredients : salt,black pepper paprika, garlic powder, accent , chili powder. Add 1/2 oz. red pepper. Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker, fat side up, hold about 200 or so degrees. Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restraunt, about 1/4" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step. About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours the house will be consumed by this mouth watering aroma, driving the inhabitants into a frenzy. The weaker ones will go mad, so make sure your family is mentally stable with some degree of will power to wait on a good thing. If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restraunt. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked. Recipe By : Dwight
How To make Dwight's Brisket's Videos
Smoked Beef Ribs Juicy & Tender - Easy Recipe
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Instant Pot BBQ Brisket (in about 1 Hour) // Tiny Kitchen Big Taste
Today is my Dad’s Birthday so to remember this great guy, we are making one of his favorites on Tiny Kitchen Big Taste today…a smoky BBQ Brisket…and we’re cooking it up in about one hour!!! I’m making it Kansas City style with a classic KC BBQ Dry Rub. This Brisket is pull apart tender, so good and couldn’t be easier to make! Ingredients/Full Recipe below and at
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SO WHAT YOU'RE GONNA NEED IS:
- (1 1/4 – 1 1/2) pound Brisket:
- (1/2 - 1) cup Beef Broth:
- (1/2) cup BBQ Sauce:
- (1/2) Onion:
- (3) cloves Garlic:
- (1) Tablespoon Liquid Smoke:
- (To taste) Avocado Oil:
- (About 1/3) cup Kansas City BBQ Dry Rub: See recipe below
BBQ Rub
- (1/3) cup Brown Sugar:
- (1/3) cup Sugar:
- (3) Tablespoons Salt:
- (2) Tablespoons Chili Powder:
- (2) Tablespoons Pepper:
- (1 1/2) Tablespoons Paprika:
- (1) Tablespoon Cumin:
- (1) Tablespoon Garlic Powder:
- (1) Tablespoon Onion Powder:
- (1/2) Tablespoon Cayenne Pepper:
- (1) teaspoon Instant Espresso:
YOU'LL ALSO NEED:
- Instant Pot:
- Ziploc Bag, Gallon size:
- Tongs:
- Fork: check your utensil drawer
- Sharp Knife:
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Meet Dwight and Jesse from Smoke N' Guns BBQ
Smoke N’ Guns BBQ, Pitmasters Jesse Reyes and Dwight McKnight with the love and support of their families and friends, have quickly become one of the hidden gems in San Antonio, TX. Smoke N’ Guns BBQ offers some amazing twists on their menu, which includes Brisket Fried Rice and Brisket Frito Pie, along with serving great traditional barbecue favorites such as Brisket, Ribs and Sausage. It is no wonder why they have become such a local favorite!
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STEAK - Tomahawk Ribeye Steak & Blue Cheese Dinner recipe
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Find all Napoleon dealers -
This is where I order my meat -
Support us and become a patreon! -
Become a YouTube SPonsor -
Get your superlicious rub here --
Get your BoombastiQ rub here --
You can use these rub recipes instead:
Help translate our videos for deaf fans-
X's social media
Follow me on instagram -
Share your pictures or ask me questions on my facebook forum -
Like my facebook page -
Follow me on twitter -
BBQ gear that I use every day:
1. Chef's knife - (Germany) / (USA)
2. Cutting Board - (Germany) / (USA)
3. Barbecue tong - (German) / (USA)
4. Kitchen Torch - (Germany) / (USA)
5.Thermometer - (Germany) / (USA)