Another Brisket Recipe

I have a confession. Are you ready? I don’t cook anymore. Like hardly ever.Now don’t get me wrong. I love to cook! I love trying out new recipes! I have a library of cookbooks, I’ve pinned TONS of recipes on Pinterest (see them here). We love to watch Food TV and various cooking shows together. Our lifestyle as empty nesters just doesn’t call for big meals every night. However, the hubs and I almost always grill something every Sunday evening. And that’s super sweet for me, because that means I relegate the job of chef to him and he does most of the cooking! It’s a sacrifice I’m willing to make for the greater good. 

Several years ago I posted his original brisket recipe. He’s been tweaking that recipe, and last Sunday he decided to fire up the smoker and try some new twists to his old faithful recipe. He was inspired by one of the cooking shows to add lemon juice and olive oil as a marinade in addition to the rub. He added a bit of cinnamon to the rub recipe as well. He also cut slits in the brisket and placed garlic cloves into the meat. I have to say, those additions added delicious flavor to the brisket!

 

Here’s his basic rub recipe:

I love how organized he is. Look at all those ingredients lined up like spicy little soldiers.

(Daisy is a GREAT supervisor!)

He coated the meat with the lemon juice and olive oil, then sprinkled the rub onto the meat, rubbing it in really good. He had placed the brisket into ziploc bags, so there was no mess, and it was ready to go hang out in the fridge overnight.

The next day he cut slits into the brisket, and placed the garlic cloves in the meat. I love me some garlic, so I was really looking forward to what the smoke and heat would do to those beautiful cloves of garlic!

Daisy kept close watch.

He cooked the brisket low and slow on the smoker. (1.5 hours per pound at 225 degrees) We just use a cheap little smoker. Nothing fancy. He used apple wood chunks that he had soaked in a bucket all day. He had to put new chunks in about every thirty minutes, along with fresh charcoal. There’s a little baby-sitting involved! (That’s why Daisy helps)

After several hours of soaking up all that smoke we had the finished product!

The rub had a little spicy “kick” and the garlic was yummy!

We served it up on hoagie buns with our favorite Head Country Barbecue Sauce.  I cheated and bought pasta salad from the deli counter at the grocery store. Like I said, I don’t cook anymore. And it was Sunday. And I was tired. From watching John do all the work. (My life kind of rocks, right?)

I hope you enjoyed this Brisket Recipe post. I’ll share his steak recipe soon! (I don’t cook that one either)