tennessee brisket recipe

TheMeetchop sorghum nitrate mix with 1qt  of water makes easily enough curing brine for a 17 pound brisket (Painted Hills Natural Beef or Chatel Farms Prime) if you've visited us in Hendersonville, TN.  

Method

1. Place Brisket in watertight container, bag or Tupperware 

2. Add curing syrup blend (small jar-sorghum/nitrute salt mix) to 1 Quart of water in pot, bring to a simmer.

3. Add 2 quarts ice  & stir. Let cool completely.

4. Pour over brisket & seal container

5. Cure 3-4 hours in fridge, fat side up

6. Rinse brisket.

Cook the Brisket

(preheat smoker to 225*F)

(also oven cook @ 185*F for 1 hour per lb if desired)

1. Pat Brisket dry with paper towel & rub with any mustard you like 

(or try ketchup!!! Gamechanger!!!!!!) don't forget the sides

3 Coat liberally in spice mix (large jar)

*If using smoker MAINTAIN 225*F !!!! this is very important so know your smokers quirks, a constant temp with airflow can be difficult to achieve. or just use the oven.

5 when done check with skewer, there should be VERY little resistance when pierced. so check multiple spots.

6 Remove from smoker/oven and wrap in wax free butcher paper & let sit in a container covered (it will leak and make a mess) at room temp for at least 1 hour, better 2 hours. 

Ready to serve

1 Remove the brisket to a cutting board. Notice the visible lines on the meat; this is the "grain" of the meat.  Make thin crosswise cuts, across the grain to cut the meat to serve.

you can also keep wrapped in refrigerator for up to 7 days, its awesome sliced cold. or freeze.

There are many right ways to cook a brisket, this one is mine....! Enjoy!

TheMeetchop sorghum nitrate mix with 1qt  of water makes easily enough curing brine for a 17 pound brisket (Painted Hills Natural Beef or Chatel Farms Prime) if you've visited us in Hendersonville, TN.  

Method

1. Place Brisket in watertight container, bag or Tupperware 

2. Add curing syrup blend (small jar-sorghum/nitrute salt mix) to 1 Quart of water in pot, bring to a simmer.

3. Add 2 quarts ice  & stir. Let cool completely.

4. Pour over brisket & seal container

5. Cure 3-4 hours in fridge, fat side up

6. Rinse brisket.

Cook the Brisket

(preheat smoker to 225*F)

(also oven cook @ 185*F for 1 hour per lb if desired)

1. Pat Brisket dry with paper towel & rub with any mustard you like 

(or try ketchup!!! Gamechanger!!!!!!) don't forget the sides

3 Coat liberally in spice mix (large jar)

*If using smoker MAINTAIN 225*F !!!! this is very important so know your smokers quirks, a constant temp with airflow can be difficult to achieve. or just use the oven.

5 when done check with skewer, there should be VERY little resistance when pierced. so check multiple spots.

6 Remove from smoker/oven and wrap in wax free butcher paper & let sit in a container covered (it will leak and make a mess) at room temp for at least 1 hour, better 2 hours. 

Ready to serve

1 Remove the brisket to a cutting board. Notice the visible lines on the meat; this is the "grain" of the meat.  Make thin crosswise cuts, across the grain to cut the meat to serve.

you can also keep wrapped in refrigerator for up to 7 days, its awesome sliced cold. or freeze.

There are many right ways to cook a brisket, this one is mine....! Enjoy!