BEER BRAISED SMOKED BRISKET DADS THAT COOK

https://DadsThatCook.com/recipes/smoked-brisket - Beer Braised Smoked Brisket Recipe, done perfectly. Join us with Chef Marc as he demonstrates preparing and smoking this brisket to perfection.

Run us through your process.

My process is to get a big piece of meat.

Big piece of meat.

This is six pounds, and then I like to trim it down a little, take off some of the fat, even though some of it will render out. I take a knife and I score it in a crosshatch about like inch by inch, or inch and a half by inch and a half.

Okay, square.

Because if you don't, once it starts cooking, because the fat is tight, it just shrinks up into this knuckle. I inject it with beef broth to keep it moist inside.

Okay. You don't use that for other things, do you?

I'm not saying I do, and I'm not saying I don't.

Just squeeze it in there, huh? Whoa. That's crazy.

You can see that it's, as you're doing it, it's plumping up.

Right.

The rub is a lot of pepper, garlic powder, some onion powder, some mustard powder, a little sugar, a little bit of salt, some cayenne, you put that on, then you throw it on the smoker. It's an electric smoker, which again, means I don't have to sit and wait and I don't have to tend it. It's got an electric thermostat, so it just keeps it dialed in at exactly the temperature that I want it to be.

What temperature is that?

I do it between 225 and 250, and when it gets maybe close to the time where I'm going to pull it, sometimes I leave it on the smoke setting, which is about 150 degrees, and all it does is it just smokes and smokes and smokes.

How cool is this thing? Just let it sit for hours.

For hours. I'll come and check it in about an hour, hour and a half, and if it's running a little fast, I'll turn it down because you want enough smoke to get in there.

Sure.

It's been cooking for a while, some of the fat's rendered, and I need to check the temperature of it to make sure it's close enough. Yep, we are dialed completely in. Pull it off, bring it in, and then we actually braze it in the oven for about two or so hours. For brazing, I just add the beef broth and then literally one beer, and then it just cooks off for another few hours or so. Try not pouring it on top. You still want to have that flavor of all that stuff on top. I try to place the thermometer as it's going in to about the thickest part because the middle, where it's the thickest, it's going to take the longest cook.

Yeah, longest to cook.

Then we cover it up with some foil, giant tent-sized piece of foil.

Yeah, we definitely have to have large foil.

With the foil on tight it keeps the heat and the steam inside. Essentially you're cooking it in liquid, and you're steaming it so it gets up to the right temp. Then it's going to cook at about 225-250 degrees for another couple hours until it gets to 195 degrees. Yeah, then this is going to cook for a couple hours and then we'll [crosstalk] and let it rest. There you go. Then, this is going to open up and reveal ...

Awesome. Wow. Smell that. A little wrappy-wrap there.

Yep. To keep the heat in and keep the moisture in.

Okay.

Then it goes in to the handy dandy cooler, which is working in opposite by keeping it warm.

Great.

Then it'll sit for about an hour or two and we're ready to slice.

Okay.

This is going to be a little hot.

Oh my gosh. Look at that thing.

The grain is running physically north to south like that, so you want to be cutting it against it because if you cut with the grain it just ...

It'll be too hard to chew.

Too hard to chew, yeah.

Wow. You have a nice sharp knife.

Yeah.

But I got to get in there, try some of this. Oh my God.

Pass muster? Usually you want to slice as much as you're going to eat because it'll dry out otherwise.

The flavors are phenomenal.

Thank you. There we go. Now we have a whole bunch of brisket to eat.

Wow.

Yeah.

Jason Glover is the original Dad That Cooks and owns and operates Splash Digital Media. As a Dad and the primary cook for his family, he conceived DTC through his experiences and by talking with other Dads. When fellow Dads shared with Jason theyd love to learn from his own first-hand kitchen experiences, the idea for DTC was born. As the idea continued to keep him up at night he thought, why not leverage his film and video production and comedy background with his love of cooking for his family to become the host of DTC.

Ryan Seacrest move over introducing Jason Glover as the host of Dads That Cook.

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