Blastin’ BBQ Smokehouse Brisket Bombs

Allergens

Soy, Wheat

Ingredients

• 4 lbs beef brisket, trimmed
• 1/2 cup BBQ Smokehouse Rub (see recipe below)
• 2 cups BBQ Smokehouse Sauce (see recipe below)
• 8 slices of Texas toast (recipe follows)

Instructions

1. Preheat your smoker to 225°F with hickory or oak wood.
2. Generously season the brisket with BBQ Smokehouse Rub, patting it in for adherence.
3. Smoke the brisket for 4 hours until it reaches an internal temperature of 190°F. Then wrap it tightly in aluminum foil and continue cooking until it reaches an internal temperature of 205°F, approximately 2 more hours.
4. Slice the cooked brisket into thin strips and then cut each strip into bite sized cubes.
5. Place a generous dollop of BBQ Smokehouse Sauce on Texas toast, top with brisket cubes, and serve.

Chef’s Insight

Don't be afraid to let the brisket rest before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful end product.

Notes

The key to a great brisket is patience and low, slow smoking. Don't rush the process! BBQ Smokehouse Rub (makes 1 cup): - 2 tbsp paprika - 1 tbsp kosher salt - 1 tbsp ground black pepper - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp cayenne pepper - 1 tsp brown sugar Texas Toast (makes 8 slices): - 1 loaf white bread, day-old or stale - 2 large eggs - 1 cup milk - 1 tsp salt - 1/2 tsp black pepper - Canola oil for frying