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Beautiful Beef Brisket Dad will Love

The perfect Father’s Day meal is one served hot off the grill or smoker.

Phil Bauer, owner of Bauer’s Handyman Services, shares one of his favorite recipes for beef brisket and homemade dry rub. 

  • “Start with your brisket. I recommend purchasing one from a local butcher as opposed to a common grocery store as this will typically be a grass fed beef with no antibiotics and will be very fresh.
  • Trim well, remove as much of the fat cap as you can.
  • Using a paper towel, dry the brisket to keep your dry rub from clumping
  • Your rub will consist of the following (keep in mind, the amount of ingredients varies depending on the size of the brisket):

    -1 Tablespoon Chili powder

    -1 Tablespoon brown sugar    

    -3 Tablespoons kosher salt

    -1/2 teaspoon smoked paprika

    -1/2 teaspoon black pepper

    -1/2 teaspoon garlic powder

    -1/2 teaspoon cayenne pepper

    -1/2 teaspoon cumin

    -1/2 teaspoon dried parsley

    -1 Tablespoon dried Ancho Chilis

  • Mix all ingredients in a bowl
  • Evenly coat the brisket with rub
  • Set your smoker on a low temperature, as this will be a lengthy process
  • I typically use cherry pellets for my smoke. This will give the brisket a nice bark and adds a good flavor to the brisket that isn't overpowering
  • Place brisket directly on the smoker rack. It will need to smoke for around 10-12 hours on low heat until it reaches 160-170 degrees
  • Once to temperature, remove brisket from smoker
  • Foil wrap brisket and add a splash of apple cider vinegar and 2-3 tablespoons of butter
  • Return brisket to smoker for another 4-6 hours on low heat until the temperature of the brisket reaches 190-195 degrees
  • Allow brisket to sit (yes, torture with the heavenly aroma and countless hours you have put into this amazing cut of beef) for one hour before slicing and serving. This allows the juices from the meat to not run out keeping the meat very moist.
  • Serve with your favorite barbecue sauce on a sandwich, or enjoy it just as it comes out.
  • Try not to skip any steps. This is a very tasty and delicate piece of beef that does carry a price on it. You have to smoke it slowly so the enzymes and things that would otherwise make it tough will break down. 
  • As is the case with many Montanans, I like my beef rare most of the time. This is one cut of beef you will want well done.”

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