SMOKED BRISKET

BEEF and PORK ROAST

The procedure for preparing these cuts of meat is the same.

Things you will need to have on hand for your smoker:

Extra heavy duty foil.                                                                             

Wood & other fuel of your choice

Sharp knife.                                                                                            

A small open container 1-2 gallon

Meat thermometer.

Two, heavy-duty forks.                                                                                                                                                        

Three 46oz. cans of apple juice

Pint size spray bottle for apple juice

Large Injection needle.                                                                           

A container for water for your smoker

Injection seasoning (recipe to follow)              

Put wood chunks in 1 – 2 gallon container and pour in a can of apple juice a few days ahead of use.

Injection seasoning – Make ahead of time

(I keep this on hand at all times)

3 tblsp Big Daddy's BBQ Rub

3 tblsp Big Daddy's Mild or Sizzling Seasoning

Extra Virgin Olive Oil or marinade liquid of choice

Big Daddy's Habanero or Jalapeno Hot Sauce (optional)

In a quart jar put  Big Daddy's BBQ Rub and your choice of Big Daddy's Mild or Sizzling Seasoning.  Fill jar with extra virgin olive oil or any of your favorite marinate liquids (I think olive oil best). If you want to kick it up add some of my hot sauce Habanero or Jalapeno to your taste. Put mixture in microwave to heat the oil for about one minute, cap and shake. Put this where you can shake it very often for a few days ahead of time.

Ingredients for Roast:

2 large Onions sliced                    

1 lb. Mushrooms sliced           

Worcestershire sauce   

2 large Bell peppers sliced           

Minced garlic                                

Big Daddy's seasoning of choice   

Big Daddy's BBQ Rub         

Big Daddy's Hot sauce of choice  

Extra virgin olive oil

Red Wine

12-15 lb Brisket

4-5 lb Beef and/or Pork Roast

Wash and dry meat.  Rub with olive oil to wet,  then rub both sides with BBQ Rub.  Sprinkle with seasoning of choice. Place in a large baking pan or in heavy-duty foil. Inject with mixture you have made ahead of time. Sprinkle with minced garlic, then layer with sliced mushroom, sliced onions and bell peppers. Mix ½ cup of Worcestershire and 1 cup of wine and  pour into pan or foil.  Do not pour over meat. Cover and place in fridge for at lease 10 -12 hours (longer is better, over-night works fine).

When you start getting your smoker ready, place your roast on the counter to allow your meat to warm to room temperature.  Drain liquids from pan into bowl, remove sliced vegetables and set aside.

Pre-heat smoker to 210-220°.  While smoker is coming to temperature, put a can of the apple juice in your water cantainer and add all of the sliced veggies off of the meat, along with liquid from pan or foil.

Important - This container needs to have liquid in it throughout the cooking time. Add more liquid as needed.

Place liquid container in smoker. When smoker temp. reaches 210-220°, put meat on racks above liquid container. Add some apple soaked wood to fire box, adding apple wood and other fuel as needed to keep smoke going and maintain temperature. Cook for two hours. Open smoker and spray meat with apple juice then re-close door. Repeat in 30 minutes.  After second spraying, cook for one more hour.  Remove meat, wrap in heavy-duty foil, place wrapped meat back in cooker, and cook for about 2-3 more hours. At this point you will want check meat to see if it is cooked to your liking.

NOTE:   A 12-15 lb. brisket will take about 6-7 hours to cook to medium/well at the temperature above. Size and temperature matter when determining cooking time.   Consult your meat thermometer chart.  When your meat is cooked to your liking, enjoy.

NOTE: I always try to plan ahead and fill my smoker.  It doesn't take much more time to smoke multiple roasts at once.