BBQ “Barky” Brisket
Now we all know that a great Fourth of July backyard barbecue simply consists of dogs, burgers, corn on the cob...and beer. I’m not here to take that away from you, my friends and neighbors. However, this is where I actually am here to take that away from you. You can keep a couple of dogs around if you get any resistance.
A classic way to serve this is thinly sliced with your favorite barbecue sauce, fluffy white bread, pickled onions and corn on the cob
Brisket, about 10 to 12 pounds. (Trim of excess fat but leave at least a half inch of fat all the way around. Or leave all of the fat. It won’t hurt you.)
1/4 cup Kosher salt
1/4 cup black pepper
Below ingredients are optional
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup sweet paprika
1/2 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup cayenne powder
Place soaked wood chips in a smoker box, about a half a cup.
Turn on grill and heat to 200 to 225°F.
Mix all rub ingredients.
Evenly rub ingredients all around the brisket. You can store any excess rub in a container forever.
Let sit at room temperature until grill is up to temp and smoke starts.
Place brisket on grill with the fat side up.
Add wood chips as needed.
Smoke your brisket for 4 to 5 hours turning a 180°F at the 3-hour mark.
Spray the brisket with apple cider about every half an hour. This will keep you focused on the temperature and the wood chips.
After 4 to 5 hours, pull the brisket off and wrap it tightly in foil.
Place in your home oven at 220°F for another 6 to 8 hours or until fork tender. (The other method would be to keep it on the grill at 220°F for another 6 to 8 hours, but the smoke that it is going to get has already happened, and now you have to babysit it when it could be nestled away cooking slowly while you enjoy your company … and beer.)
Corn on the cob
With a plastic spatula, rub mayonnaise all over each corn cob. This is easiest done on a sheet pan.
Sprinkle each cob with chili powder.
Place on the high rack of your grill, medium heat, and cook until the mayo forms a crust on the corn.
Courtesy of Chef Troy Louis Chandler.