Smoked Paprika

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Diggin' in
The goods

Call me motivated by Saveur. After pouring over their most recent issue - #139: BBQ Nation - on vacation, I came home ready to add to my repertoire. 

I’ll grade this brisket a B- in my book.  I had a few things working against me, mainly The Boy and his newly discovered crawling that needs full attention, but in all I was happy with the final product.

The 1/2 brisket cooked over charcoal coals and mesquite wood for about 2 1/2 hours, the first ninety minutes to the smoke, the last hour wrapped in foil as I was concerned it would dry out.  Before hitting the heat it sat in a sweet and smoky dry rub which gave it some nice flavor when finished. 

Next time (and there will be a next time) I’ll do two things differently: First, I’ll replace the wood chips halfway through to add more smoke flavor while also leaving it open to the elements instead of wrapping it at the end.  While the meat we ate was moist and tender I would have liked the meat to have as much smoke flavor as my clothes did smoke smell.

  1. samjreed posted this