Viking QSC200SS Cookbook - Page 12

Beef "B4" - Best Barbecued Beef Brisket This tasty brisket gets an overnight flavor rub, and then smokes up in your C4 in about 5 hours of low and slow cooking. Your favorite barbecue sauce can be brushed sparingly over the brisket during the last 15 minutes of cooking. For the rub 1/2 cup paprika 1/4 cup sea or kosher salt 1/4 cup granulated sugar 1/4 cup ground cumin 1/4 cup chili powder 1/4 cup coarsely ground black pepper 2 tablespoons granulated garlic or garlic powder 2 teaspoons cayenne Other ingredients 1 4 to 5 pound trimmed brisket section 1 handful hickory, oak or pecan chunks Water Barbecue sauce, optional Combine the rub ingredients in a bowl. Massage half of the rub into the brisket, place in a 2-gallon zip-top plastic freezer bag and refrigerate overnight. Cover bowl with plastic wrap or store remaining rub in a zip-top plastic bag. Remove the brisket from the refrigerator and rub with remaining spice mixture. Set aside at room temperature while you light your C4. Place the wood chunks in a bowl, cover with water and set aside. Preheat C4 to 200-220ºF Drain the wood chunks and sprinkle a few chunks over the hot coals. Place rack in C4. Place brisket, fat-side down, on the rack, close dome, and then close top damper completely and bottom damper halfway. Smoke for 3 hours, adding additional wood chunks every hour. After 3 hours, remove brisket and place on a large sheet of heavy-duty aluminum foil. Return to the C4 and cook an additional 1 1/2 to 2 hours, or until internal temperature registers 170 to 180ºF on an instant-read or digital meat thermometer, adding additional wood chunks every hour. Remove brisket from foil, return to rack and brush with barbecue sauce, if desired. Close the dome and open top and bottom dampers completely, allowing the C4 to come to 375ºF. Cook the meat until an internal temperature of 200 to 205ºF is reached, approximately 15 minutes. Remove from C4 and allow to rest at room temperature for 15 minutes before slicing thinly against the grain. Makes 6 to 8 servings Notes: 12