BISTRO SMOKED BRISKET CHEF: JOE LUMBRAZO RESTAURANT: BACKYARD BISTRO INGREDIENTS: 15# choice beef brisket 1/2 cup kosher salt 1/2 cup course grind black pepper 5 lbs. hickory smoking chips 30 pieces charcoal METHOD: 1. C oat brisket liberally with salt and pepper. 2. O n one side of your grill place 8 or 9 hot charcoal briquettes, then one pound of the wood chips and smoak for 30 minutes. Repeat this process four more times, changing charcoal briquets and wood chips every 30 minutes. 3. W rap the brisket in plastic wrap very well in multiple layers and every direction. Wrap-wrap-wrap. Do the same thing with foil. The more layers the better. 4. P lace brisket in 300°F oven for about 8 hours. Take it out and let it rest for at least 2 hours. Slice and enjoy, and serve with our bbq beans.
16 / OCTOBER 2020 /
Manteo to Murphy
