Southwest Smoked Brisket |
We love the flavors of New Mexico and the Southwest. The roasted chili peppers, cumin and mustards make for a great trip down south. |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Southwest Smoked BrisketAhhh, the rich flavors of the SouthwestTexas is know for it's beef and its surrounding states have adopted their recipes to fit the meats found plentiful in the area. New Mexico is one of those states and inherently combines their Spanish influence into most of what they cook. Here is a brisket from the Southwest United States: Begin with a 7-8 pound whole brisket
Trim excess fat from the brisket, leaving a 1/4 inch layer is all. It will not render but will help baste the meat. Combine all the dry ingredients and mix thoroughly. Take a pastry brush and place a light coat of mustard on the outside of the brisket. This mustard will allow the spices to adhere to the meat easily. Generously sprinkle the mixture onto the brisket and let sit, covered, overnight in the refrigerator. Take the brisket out of the refrigerator about 2 hours before ready to cook. Get your pit going steady at 225° to 250° with indirect heat (heat on one side and the meat on the other side). Cook until the internal temperature of the flat reaches 190° in the thickest part of the meat. Let the brisket rest at least 15 minutes before slicing.
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