Smoked Brisket-- Start To Finish

Now if you are looking for one of those briskets that is tough as leather this one is not for you.

Ingredients

1 Trimmed brisket (6-7 lbs)  With a layer of fat at least 1/4 inches thick.

Rub Ingredients
3 tablespoons chili powder
1 tablespoon course salt
2 teaspoons black pepper
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper

Mix all ingredients well and sit aside.

Mop Sauce Ingredients
1 cup white vinegar
1 cup beer
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon black pepper

Mix all ingredients well and refrigerate in covered glass container

Rinse the brisket under cool running water  and dab dry with paper towels.
Apply Rub to all sides of brisket generously.
Wrap the seasoned brisket in plastic wrap and let stand for 4 to 6 hours.  I have gone as many as 12 hours on this part.
On the morning of the cook set your grill up for indirect grilling or smoking.
If you are using charcoal add a cup of soaked wood chips after the coals are ready.
Place the brisket fat side up in foil pan on the indirect side of the grill and close the lid.
Cooking time will depend on grill temp and size of the brisket.
Only open the grill and apply mop sauce once per hour.
If you are using a charcoal grill you will also have to add 10 - 12 fresh coals and 1/2 cup of woodchips at that time.
You will want an internal temp of 190 degrees.  Don't try to cook to time you have to cook to temp.
Once you hit the 190 degree internal temp transfer the brisket to the cutting board.  Let the meat rest for at least 10 minutes before attempting to slice.
Slice thin slices across the grain using an electric knife or good sharp carving knife.
Make sure once sliced you pour the pan juices over the meat on your serving tray.

Fair Style Smoked Turkey Legs

We often get these when we go to the Ren Faire here in Texas.  It's one of those meals you just can't pass up.



Ingredients:

• 8 turkey legs

Brine:

• 1 gallon water
• 1 C. kosher salt
• 1/2 C. sugar
• 2 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 1 Tbsp ground pepper
• 1 tsp rubbed sage
• 1 tsp ground cumin

Turkey Drumstick Spice Rub:

• 3 Tbsp onion powder
• 2 Tbsp paprika
• 1 Tbsp garlic powder
• 1 tsp ground pepper
• 1 tsp ground cumin
• 1/2 tsp rubbed sage
• 3 Tbsp vegetable or light olive oil

Instructions:

For brine, combine brine ingredients in large pan. Bring to a boil. Remove from heat, cover, and let cool to room temperature. Pour into container (a large, clean bucket works well) and refrigerate brine until cold (approximately 35-40 degrees F).  This can take several hours best to prepare ahead of time.

Rinse turkey legs in cold water, pat dry.

Place the turkey legs into brine. Let soak four to six hours.  I prefer to let them soak overnight.  Remove legs, rinse well, and discard brine. Dry drumsticks well with paper towels.

In small bowl, combine spice rub ingredients with fork til well mixed. Rub onto turkey legs. Let drumsticks sit out for about one hour. Place turkey legs into smoker at 225 degrees F. A light-flavored wood is best for turkey.

Smoke legs for four to six hours, til meat is nearly falling off the bone.  Need to reach internal temp of 170 degrees. Remove legs from smoker, and let rest for half an hour.

Basic BBQ Dry Rub

• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 tablespoons black pepper
• 4 tablespoons course sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon of ground cayenne pepper

Combine all ingredients and mix together making sure to break up any brown sugar clumps.  Store in airtight container away from heat and light.  It will keep for up to 6 months.   Use generously on pork shoulder, ribs and chicken.