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Smoked Brisket


4 pounds beef brisket point 3 tablespoons Townsend Spice Brisket Rub 3 tablespoons Townsend Spice Seasoned Salt 2 tablespoons Magic Chick Dust 1bottle of beer 4 cups mesquite wood chips soaked in water for an hour


My husband and I are new to smoking brisket. Until recently, we usually smoked trout and fish, but I was excited to try some Townsend Spices and was thrilled with how this brisket turned out (so if you’re a novice, no worries. We are too and it was great).


First, I blended three different spices. I liked the peppery flavor from the brisket rub; the saltiness from the seasoned salt; and the cumin and hints of brown sugar from the Magic Chick Dust. The trio proved to make a nice rub.


We started late, so we ended up smoking the brisket first and then finishing it in the oven because we couldn’t man the smoker any longer. The result was a crusty exterior and a tender, juicy brisket inside. It was fabulous. We used the point which is better for chopped or shredded brisket (it is fattier).


First, trim excess fat to 1 thick.


JULIANA GOODWIN/FOR LIVING WELL


This brisket was prepared using three types of Townsend Spices seasonings. The result was a crusty exterior and a tender, juicy brisket inside


⁄4 to 1 ⁄8 inch


Mix the Townsend seasonings together and rub it all over the meat. Cover the brisket in plastic wrap and marinate for 6 hours or more (you can do it overnight). Before it’s time to smoke it, allow it to come to room temperature on the counter for 45 minutes.


Heat the smoker to manufacturer’s directions. We have an electric smoker and cooking times vary. Read your instructions. Instead of filling it with water, we poured in a beer and topped it off with water as needed.


Smoke the meat for 4 hours. Then remove it and tightly wrap the brisket in aluminum foil and place it in an oven that has been pre- heated to 195 degrees. Cook anoth- er 4 hours (or until internal temper- ature reaches 200 degrees). The general rule of brisket is to cook it one and a half hours per pound. We had a fatty piece of meat and exceeded that recommended cooking time, but it was still in- credibly moist. It was so tender it fell apart. I would suggest checking the brisket in the oven after 2 hours.


I transformed the leftover meat into tacos which were great. Another way to use leftovers is to shred the meat and make barbecue nachos. Top tortilla chips with baked beans, shredded brisket, cheese, green chilies, corn and red onion. Microwave it for 45-80 seconds. Then drizzle with barbecue sauce and sprinkle cilantro on top. It’s fantastic, too.


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