Voodoo Pulled Smoked Brisket Recipe 435

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VOODOO PULLED SMOKED BRISKET RECIPE - (4.3/5)



VOODOO PULLED SMOKED BRISKET Recipe - (4.3/5) image

Provided by Beefman-2

Number Of Ingredients 16

10 - 15 LB BRISKET
VOODOO RUB
1 CUP BROWN SUGAR
2 TBSP SEASONED SALT
2 TBSP GARLIC SALT
1/4 CUP PAPRIKA
2 TBSP CELERY SALT
2 TBSP ONION SALT
2 TBSP BLACK PEPPER
1 TBSP CHILI POWDER
4 TBSP GROUND MUSTARD
1 TBSP GARLIC POWDER
1 TSP CAYENNE
1 TBSP ONION POWDER
1 TBSP MSG
1 TBSP CINNAMON

Steps:

  • MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER. TRIM BRISKET OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD. SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS. CONTINUE TO AT 225 F TILL AN I.T OF 190 - 210 F THEN REMOVE AND SHRED. TEST WITH FORK TO SEE HOW EASY IT PULLS APART START CHECKING THE MEAT AT 185 WITH A FOLK TO SEE IF IT IS READY. IT SHOULD COME APART EASILY... BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,, ENJOY

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