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Sizzling Summertime Eats: 4 Rivers Smokehouse Brisket

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Whether you’re firing up the grill or setting up the smoker, this local restaurant recipe will become a family favorite this summer.

4 Rivers Smokehouse Smoked Brisket

Courtesy of John Rivers, 4 Rivers Smokehouse
Serves 20 or more

Who doesn’t love brisket? Once smoked, this versatile cut of beef can be stacked inside a sandwich, placed on pizza or simply savored on its own. Now, you can make this recipe from a local BBQ staple from the comfort of home.

Ingredients:

Brisket:

-1 whole brisket, from 10 to 15 pounds, untrimmed with full fat cap
-1 cup 4 Rivers Brisket Rub
-All-Purpose BBQ Sauce
-Sliced dill pickles
-Onions, sliced thin
-White bread

4 Rivers Brisket Rub:

-2 tablespoons freshly ground black pepper
-1 teaspoon garlic powder
-1 teaspoon dried parsley
-1 teaspoon oregano
-1 teaspoon coarse salt
-1 teaspoon onion powder
-1 teaspoon chili powder
-1 teaspoon sugar

Directions:

Mix all brisket rub ingredients in a small bowl. Apply it liberally on brisket, making sure to cover all sides and crevices. Refrigerate uncovered at least 4 hours, preferably overnight. Remove brisket from refrigerator at least 1 hour before smoking, letting it come to room temperature.

Soak hickory chips or chunks for 1 hour before smoking. Light charcoal and allow to burn to a white ash. Place soaked wood on top of hot coals and adjust smoker vents to settle the temperature between 200˚ and 225˚F.

Place brisket, fat side up, indirectly over the smoking wood and close the lid. Depending on the size of your brisket, smoking will take from 12 to 18 hours. A general rule of thumb is 75 minutes for every pound of brisket. Replenish coals and wood as needed, opening the smoker lid as little as possible. After 8 to 10 hours, check brisket’s internal temperature using a meat thermometer. Continue checking every 30 to 60 minutes until it reaches 190˚ to 192˚F. Remove brisket from smoker and allow it to rest for 1 to 2 hours before carving. Serve with white bread, pickles, onions and sauce.

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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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