Louisiana Grill Smoker Recipes

CLASSIC SMOKED BRISKET

Steps:

• Follow these easy tips for a successful and tasty brisket.
• Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won't give you enough fat or flavor and is easy to dry out during a long smoke.
• You want only about ¼ inch of fat on the surface of the brisket. Excess fat can prevent or delay the formation of the pellicle which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the dissolving spices which eventually form the bark.
• Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit hardwoods like apple and cherry.
• We recommend using our Texas Mesquite Hardwood Pellets with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.
• This recipe uses the Louisiana Grills Beef and Brisket Rub seasoning.
• Turn your Louisiana Grill to smoke mode, let the fire catch and then set your grill to 225°F.
• While your grill is heating up, trim your brisket of excess fat (you'll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F.
• Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit.
• Slice against the grain and enjoy!
• Cooler
• Pink Butcher Paper
• Towel
• To speed up The Stall (the point during the cook where the internal temperature stalls for a long period of time before rising again) try wrapping your brisket tightly in aluminum foil or pink butcher paper with a little bit of liquid inside (beef stock is good) and throw back on the grill until it reaches your desired temperature.
• Paleo

LOUISIANA BARBECUE BRISKET

Steps:

• In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.), In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. , Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.