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Continued: Recipes for smokers: bacon, brisket, ABTs

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  • Last update: June 13, 2013 - 8:51 AM

Calories 39 Fat 2 g Sodium 315 mg

Carbohydrates 2 g Saturated fat 1 g Calcium 6 mg

Protein 2 g Cholesterol 10 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ fat.

‘HELL’ FIRE BRISKET

Makes 8 to 10 lb. brisket.

Note: From “Backyard BBQ — The Art of Smokology,” by Richard McPeake. He suggests using pecan and cherry wood in the smoker.

1 (8 to 10 lb.) brisket flat, trimmed slightly

2 c. “Hell” Fire Mop (recipe follows)

4 tbsp. “Rub Me Tender” Rub (recipe follows)

Directions

Trim the brisket of any excess fat, down to about 1/4-inch thickness; the fat keeps the brisket moist while cooking. Place in a large zip-top plastic bag and pour in 1 cup of the mop mixture. (Refrigerate remaining mop sauce.) Marinate brisket in the refrigerator for at least 12 hours. Drain and pat dry, then sprinkle each side of the brisket with the rub mixture.

Place the brisket on a platter and keep at room temperature while your smoker comes up to temperature. Take remaining mop sauce out of the refrigerator.

Bring the smoker to about 300 degrees and place the brisket in the middle of the rack. Adjust heat to 225 degrees and smoke at the rate of 1 hour for every pound.

After the first two or three hours, when a “bark” has formed, start mopping the brisket with remaining mop sauce every 1 1/2 to 2 hours, until sauce is gone or brisket is done. Cook until meat is tender, with an internal temperature of 195 degrees.

Nutrition information per 3 ounces:

Calories 195 Fat 8 g Sodium 360 mg

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