Servings: 10 to 12
Prep Time: 25 min
Cook Time: 6 hours
Difficulty: Easy
6 cup soaked hickory chips
1 brisket (5 to 6 pounds), trimmed but left with a layer of fat about 1/4 inch thi
Rub:
Use either a store-bought brisket rub or use the following:
3 tablespoons Paula Deen’s Southern Chili Spice
6 tablespoons Paula Deen’s House Seasoning
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.
Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.
Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.
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Dear MS. Paula Ilove watching your show. you have really been a big influence in my life. Cooking is my passion. I Love also baking, because i like to see peoples faceswhen they eat my pies and cakes with a big smile on their faces. Thank you so much MS. PAULA MARY NASH,PHOENIX, AZ
By mary nash on December 22, 2010
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Join Paula and Bobby for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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