Roar Omega Roar's Terrifyingly Tender Brisket
Embrace the competitive spirit of Monsters University with a dish that commands respect: a slow-smoked brisket that’s unbelievably tender and packed with rich, smoky flavor. This recipe requires patience and attention to detail, much like earning your place among the top ranks. The reward is a succulent, fall-apart meat that will impress any fraternity or family gathering.
Directions
- 1
Pat the brisket dry with paper towels. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create the rub.
- 2
Generously apply the rub all over the brisket, pressing it firmly into the meat. Wrap the brisket tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- 3
Preheat your smoker to 225-250°F (107-121°C). Add your chosen wood chips according to manufacturer instructions.
- 4
Place the brisket, fat side up, directly on the smoker grates. Smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C). The bark should be well-formed and dark.
- 5
Remove the brisket from the smoker. Prepare a large sheet of butcher paper (or heavy-duty foil). Place the brisket on the paper.
- 6
Pour the beef broth over the brisket and dot with the softened butter.
- 7
Wrap the brisket tightly in several layers of butcher paper or foil, creating a sealed package.
- 8
Return the wrapped brisket to the smoker and continue cooking at 275°F (135°C) for another 3-5 hours, or until the internal temperature reaches 203°F (95°C) and the meat is probe-tender.
- 9
Once done, remove the brisket from the smoker without unwrapping. Place it in an insulated cooler (without ice) and let it rest for at least 1 hour, or up to 4 hours. This crucial step allows the juices to redistribute.
- 10
Carefully unwrap the brisket. Slice against the grain into 1/4-inch thick slices. Serve immediately with your favorite barbecue sauce or au jus.