source: youtube.com
Mahalo cooking expert Kristina Vanni shows how to make Chef Dean's Never Fail Brisket.
What You'll Need
Ingredients:
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp curry powder
- 1/2 tsp dry mustard
- 1/2 tsp ground red pepper (cayenne pepper)
- 1/2 tsp dried thyme, crushed
- 8 to 10 mesquite or hickory wood chips
- 1 10-to-12-lb fresh beef brisket
- 2 cups of your favorite barbecue sauce
- Water
Equipment:
- Large pan
- Small bowl
- Tablespoon
- Plastic wrap
- Gas grill
- Large bowl
- Aluminum foil
- Tongs
- Small pan or coffee can
- Instant-read thermometer
- Knife
Ingredients
Step 1: 1st Day
1. Mix paprika, chili powder, ground coriander, ground cumin, sugar, salt, black pepper, curry powder, dry mustard, ground red pepper and dried thyme leaves in small bowl.
2. Remove one tbsp of rub and stir into two cups of your favorite barbecue sauce. Cover and chill.
3. Place brisket in pan. Sprinkle rest of rub over entire brisket, covering both sides. Cover brisket and refrigerate overnight.
4. Soak wood chips overnight in just enough water to cover.Step 2: 2nd Day
1. Preheat grill with one burner on and two off. Remove plastic wrap from brisket. Make sure brisket is fat side up.
2. Drain wood chips. Make a packet by wrapping wood chips into aluminum foil. Poke a few holes in the top. Using tongs, lift up grate of grill and place packet on top of heating element. Put grate back down with tongs.
3. Place brisket pan on grill's roasting rack. Fill small pan or coffee can with hot water and place on roasting rack. This will keep meat moist during grilling.
4. Cover and grill for two and a half hours until meat is very dark brown. Carefully remove brisket from large pan and tightly wrap brisket in aluminum foil. Place back on rack and grill from one and a half to two hours or until instant-read thermometer registers 185ºF (85ºC). Remove from grill and let rest.5. Carefully take off the foil. Slice the brisket across the grain and serve with barbecue sauce.
Chef Dean's Never-Fail Brisket
References
Meet Our Expert
-
Kristina Vanni
Since she was 12 years old and won an award at the Pillsbury Bake-Off, Kristina has been passionate about food and cooking. In more recent years, she has been featured on TV specials for CBS and Better Homes and Gardens, brining with her her extensive knowledge of all things pork, steak and poultry related. Additionally, she has worked with Guy Fieri and the Food Network and was named “Hot Chef 2009” by the National Restaurant Association.
Recipe Details
Servings: 15-18
Prep time: 12 hours
Total time: 16-24 hours
