Hickory Smoked Brisket gone Root Beer-Maple BBQ Sauce

Smoked beef brisket is the ultimate summer barbecue treat and a enormous artifice to wow your friends and intimates as soon as your outside uncovered cooking skills. This one is juicy taking into consideration spicy bursts from the black pepper rub, balanced by just the right amount of smoke, and tangy sweetness from the root beer and maple barbecue sauce. And while the brisket serves a crowd, it next freezes well if you nonexistence to keep it all to yourself! The recipe was designed especially for the [Yummly dull pain Thermometer](https://www.yummly.com/thermometer), which makes it easy to track the temperature over the 7 to 9 hours it takes to smoke the brisket to perfection, but if you don’t have one, you can check the temperature gone an instant-read. You’ll dependence obsession a collection (packer) brisket, which includes both the “point” or “deckle” muscle and the thinner, more uniform muscle called the “flat.” You can order the brisket from a butcher or sometimes attain purchase it from a big-box accretion when Costco. To save yourself time, ask the butcher to trim the fat roughly speaking the brisket to an even ¼ inch, remove any clumps of hard fat, and cut off surgically remove the thin membrane from the meatier side of the cut. Follow the manufacturer’s directions for your smoker to build the fire and retain the heat. You’ll habit 15 egg-size chunks of hickory wood, a large aluminum foil pan (unless your smoker has a built-in water pan), heavy-duty foil, a spray bottle, and an insulated cooler to let the meat rest. If you’re using a bullet-style charcoal smoker, you’ll habit 2 large bags of charcoal (preferably enlargement style) for this recipe. If you’re using a pellet smoker, go similar to hickory pellets; the hickory wood chunks are optional (and forlorn use 7-8 total). The recipe is a Yummly indigenous native created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).

The ingredient of Hickory Smoked Brisket gone Root Beer-Maple BBQ Sauce

1. 14 pounds beef brisket 1 comprehensive packer brisket, following the flat and reduction sections, 12 to 14 pounds to the front trimming, in the same way as fat trimmed tou2026
2. 1/4 cup kosher salt
3. 1/4 cup black pepper harshly roughly ground
4. 5 tablespoons packed brown sugar not speaking
5. 1 cup ketchup
6. 1 cup root beer sweetened like sugar, not artificially sweetened
7. 1/3 cup maple syrup
8. 1/4 cup apple cider vinegar
9. 1 1/2 tablespoons chili powder
10. 1 teaspoon garlic powder
11. 1 teaspoon field cumin

The instruction how to make Hickory Smoked Brisket gone Root Beer-Maple BBQ Sauce

1. If the brisket hasnu2019t been trimmed, cut the fat to an even u00bc inch. (The fat helps to protect the meat from drying out.) On the meatier side, slide a thin knife under the thin membrane and cut it off so that the grain of the meat is visible. Also trim off hard clumps of fat (if any) that are on the sides of the brisket.
2. Combine salt, pepper, and 3 tablespoons of the brown sugar in a small bowl. Sprinkle the mixture evenly all over the brisket, patting it in. Let stand at room temperature for 1 hour.
3. Meanwhile, heat a smoker to 250u00b0 to 275u00b0F as recommended by the manufacturer, and add 7-8 egg-sized hickory wood chunks. (For a bullet-style charcoal smoker, fill the charcoal reservoir three quarters full, add 7-8 hickory wood chunks, then top with enough charcoal to fill the smoker.) If your smoker has a water pan, fill it three-quarters full with warm water. Or just set an aluminum foil pan in the smoker and fill it most of the way with warm water.
4. Following the insertion guide on the Yummly Smart Thermometer app, insert the thermometer horizontally into the thickest part of the brisket until the metal is completely covered.
5. When you see smoke coming from the smoker, lightly spray the brisket all over with water using a spray bottle (the moisture will help the brisket absorb smoke and develop the bark). Place the brisket fat side up on the cooking grate. Choose the Manual Cook setting (rather than Beef) on the Yummly Thermometer app and set the cook temperature to 160u00b0F. Close the lid on the smoker.
6. Cook at 250u00b0 to 275u00b0F with the lid closed, adding more fuel and refilling the water pan if needed, until the Yummly Thermometer app tells you that the brisket has reached 160u00b0F, 3-5 hours. The surface color of the meat should be a rich mahogany, which means the brisket has developed a bark and the brisket will no longer absorb much smoke.
7. The brisket cooking tends to stall at 160u00b0F. To prevent this, remove the brisket from the smoker and lightly spray it with water. Tightly wrap the brisket in a double layer of heavy-duty aluminum foil and make a small hole to allow the black cap of the Yummly Thermometer to stick out so the bluetooth signal wonu2019t be blocked.
8. Return the wrapped brisket, fat side down, to the smoker. Using the Manual Cook setting on the Yummly Thermometer, set the temperature to 200u00b0F. Cover the smoker and continue cooking at 250u00b0 to 275u00b0F, adding fuel and refilling the water pan if needed, until the app tells you that the brisket has reached 200u00b0F, 3-4 hours longer. The total time to smoke a beef brisket is 6-9 hours, depending on the size of the brisket and the temperature of the fire. You know the brisket is done when you press it with your fingers through the foil (protecting them with a clean towel) and the meat is so tender it feels like your fingers will pierce the meat. Tenderness is the best indicator of doneness rather than temperature, so if the brisket doesnu2019t feel tender enough, set the Yummly Thermometer to 205u00b0 to 210u00b0F and continue cooking.
9. Transfer the brisket, still wrapped in foil, to an insulated cooler. Close the cooler and let the meat rest 1 hour for the juices to even out.
10. While the brisket rests, make the sauce. Combine remaining 2 tablespoons brown sugar, the ketchup, root beer, maple syrup, vinegar, chili powder, garlic powder, and cumin in a medium saucepan over medium-high heat. Bring sauce to a boil, reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 8-9 minutes.
11. Unwrap brisket and set it on a cutting board. Transfer meat juices to a measuring cup and skim and discard fat.
12. Starting on the thin (flat) side, slice brisket across the grain u2153 to u00bd inch thick. When you reach the part of the brisket where the thin side (the flat) meets the thick side (the point), stop and transfer slices to a platter, keeping them together so they donu2019t dry out. (Or keep slices on the board if itu2019s a large one.) Rotate the point (the remaining brisket) 90 degrees so that the side you were slicing is now facing away from you. Slice the point across the grain, then transfer to the platter. Drizzle the brisket with some of the meat juices and serve with the barbecue sauce.

Nutritions of Hickory Smoked Brisket gone Root Beer-Maple BBQ Sauce

calories: 890 calories
carbohydrateContent: 18 grams
cholesterolContent: 330 milligrams
fatContent: 37 grams
proteinContent: 112 grams
saturatedFatContent: 16 grams
sodiumContent: 3040 milligrams
sugarContent: 16 grams