37 | Master the Grill: Coming in Smoking | SUMMER 2017
Coming in Smoking
Slow-smoked, fork-tender beef brisket, and other cuts, has gained popularity across the country
as a party favorite and has been claimed to fame by many renowned pitmasters. Certified Angus Beef ®
brand chefs also know a thing or two about summer smoking, and we’re talking about the healthy,
delicious kind.
1. The day before smoking, rub brisket with coarse (dustless) 4. Continue adding wood as needed for the first 6 hours.
black pepper and kosher salt (50:50 ratio, or slightly more (After that, additional wood is not needed.)
salt). Refrigerate overnight or for at least 12 hours.
5. After brisket reaches 160°F, pull the meat out and
2. On smoking day, start smoker (target 200°F) and get the
double wrap with aluminum foil.
logs going for about 30 minutes before you add the meat.
Tip: Use whatever type of wood you prefer or is common 6. If slicing brisket, put wrapped meat back in smoker and
in your region. (The brand’s chefs typically use a blend allow it to reach an internal temperature of 180-185°F.
of hickory and apple, or oak and apple.) You may want to If shredding brisket, allow it to climb to a 195°F internal
experiment with different woods to determine your favorite temperature.
flavor profile.
7. Once desired temperature is reached, pull from smoker
3. Place brisket in smoker and cook until it reaches an
and vent the foil. Let rest for 20-30 minutes.
internal temperature of 160°F; this will likely take 6-8
hours. (Check temperature with an instant-read digital
thermometer.)
8. Slice or shred, and serve.