Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. Brisket, pulled pork, chicken wings, ribs and more. You can still support us by purchasing a gift card!
Learn how here, including critical temperatures for success.
If you love tailgating and BBQ but hate getting/staying up at ungodly hours to tend a whole packer brisket the night before a game then we have a solution for.
This is a tutorial on smoking a brisket with a regular barbecue grill.
You can have Mike's BBQ Flat Smoked Brisket & Choice Short Ribs using 17 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
- You need of ● For The Meats.
- It's 2 Pounds of Quality Beef Flat Brisket.
- You need 2 Pounds of Choice Beef Short Ribs.
- Prepare of ● For The Woods.
- Prepare as needed of Mesquite Wood.
- You need as needed of Hickory Wood.
- You need of ● For The Dry Rub.
- It's 2 tbsp of Brown Sugar.
- Prepare 2 tbsp of Paprika.
- You need 1 tbsp of Salt.
- Prepare 1 tbsp of Cumin.
- It's 1 tbsp of Cayenne Pepper [or less if you're not fond of spice].
- You need 1 tbsp of Chilli Powder [or less if you're not fond of spice].
- You need 1 tbsp of Granulated Garlic.
- You need 1 tbsp of Granulated Onion.
- It's 1 tbsp of Black Pepper.
- Prepare 1 tbsp of Dry Mustard [optional].
I've never met a carnivore that didn't love a good smoked brisket. It's the grandest category in smoking competitions Unwrap flat from foil. Cut against the grain in nice even slices. Admire your smoke ring and beef brisket mastery!
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs instructions
- Beef Flat Brisket [room temp].
- Choice Beef Short Ribs [room temp].
- Mix your dry rub and rinse your meats..
- Liberally dust and press your meats with your dry rub..
- Dust tops bottoms and all sides. Press dry rub into beef..
- Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down..
- Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!.
- You'll know your ribs are ready when the meat has pulled away from the bone..
- Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆.
- You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option..
- Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!.
- Side Dish - Stacked Baked Beans.
- Side Dish - Potato Egg Salad.
- Side Dish - Half chewed buttery, salty corn on the cob! Delicious!.
- Slice your rested juicy brisket and plate..
- Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!.
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