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2013′s Week #15 Winner: Mike’s Smoked Beef Brisket

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By Mike Chuinard from Bristol, IL

 

Ingredients:

10 lb Beef Brisket

6 tbls Chili Powder

2 tbls Kosher Salt

1 tbls Black Pepper

1 tbls Smoked Paprika

1 tbls Brown Sugar

1 tbls Garlic Powder

1 tbls Onion Powder

1 tbls Oregano

1 tsp Cumin

1 tsp Cayenne Pepper Sauce

1 cup Vegetable Oil

1 cup Ketchup

4 tbls Worcestershire Sauce

1 ½ cup A1 Steak Sauce

1 ½ cup White Vinegar

2 tsp Dry Mustard

2 tsp Black Pepper

2 tsp Cayenne Pepper

1 12 oz can Tomato Paste

1 cup Liquid Smoke (Hickory)

2 cups Brown Sugar

2 tsp Garlic Salt

½ lb Margarine

Juice of 2 Lemons

 

Directions:

1. Trim excess fat from brisket

2. Combine next 10 dry ingredients and rub into brisket

3. Refrigerate 12 – 24 hours (remove brisket 4 hours prior to cooking)

4. Smoke brisket 5 hours @ 220 degrees

5. Remove from smoker, finish cooking on grill @ 220 degrees: total cooking time (smoker and grill) 1.3 hours per lb.

6. Allow brisket to rest 30 minutes tented in foil prior to serving

7. To make sauce: combine remaining 14 ingredients, heat and serve