Yahoo Lifestyle Dads Will Love Tony Romo’s Favorite Father’s Day Smoked Beef Brisket Recipe
Looking for the perfect Father's Day dinner for dad? Here’s a simple and delicious Classic Smoked Beef Brisket recipe he'll appreciate just as much as beef lover and legendary football player Tony Romo.
And the best part is, brisket leftovers can be transformed into Brisket Tacos the next day or even Smoked Beef Brisket Benedict!
Related: 24 Fun Father’s Day Snack Ideas
Ingredients for Smoked Beef Brisket
Whole beef Brisket (12 to 13 pounds)
Granulated garlic
Sweet paprika
Cracked black pepper
Kosher salt
Related: 37 Best Father's Day Brunch Recipes and Cocktail Ideas
How to Make Smoked Beef Brisket
Beef. It’s What’s for Dinner
Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
Combine garlic, paprika, pepper and salt in small bowl. Sprinkle and press evenly into beef Brisket on all sides and edges.
Insert ovenproof meat thermometer so tip is centered in thickest part of brisket, not resting in fat.
Place brisket on rack in smoker according to manufacturer's instructions.
Set timer for 12 hours depending on desired smoke flavor.
Carefully remove brisket from smoker after 10-1/2 to 11 hours or when temperature reaches 195°F for brisket that slices easily.
For brisket that can be shredded or chunked, carefully remove it from smoker at 12 hours or when temperature reaches 205°F.
Related: Tom Brady's Easy Potato and Broccoli Frittata Is a Big Breakfast Win
Best Tips for Making Tony Romo's Smoked Beef Brisket
Large cuts such as brisket, roasts and ribs are prime candidates for smoking, but even a Ground Beef burger can benefit from a hint of smoke. Whichever cuts you choose, always remember that time, patience and practice pay off—don’t be afraid to tweak your technique to suit your tools and tastes.
To prevent dryness and accelerate the cooking process, try the “Texas crutch”—wrap aluminum foil around the meat along with a little liquid, such as water, juice or beer.
Whether you’re using a classic smoker, kamado (ceramic, typically egg-shaped) grill, traditional kettle grill or electric smoker, you’re still applying the same basic elements: indirect heat, wood smoke and time. Follow the guidelines for your type of smoker, and if your smoker’s heat source is directly below the meat, use a drip-pan to prevent flare-ups and avoid producing too much smoke, which can lead to bitter taste. Always work in an open, well-ventilated space.
With smoking, the wood itself is an essential part of any recipe. Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory. Some aficionados say it’s essential to soak hardwoods before smoking so they’ll burn longer, while others believe soaked wood won’t produce enough clean smoke. Likewise, wood may be smoked in logs, chunks, chips or pellets. Follow the guidelines for your recipe, but feel free to experiment.
Just as there are many options to consider with both smokers and hardwoods, the heat source is also an important factor. Serious ‘cuers swear by lump charcoal, which contains only burnt wood, burns hotter and longer, and produces a flavorful smoke. Briquettes are commonly used as well, and are particularly effective when employing the “snake” method, similar to a long-burning fuse. Other heat sources include propane gas and a simple flip of the switch, when using an electric smoker.
Beef. It’s What’s for Dinner
More Brisket Recipes
Tony Romo's Smoked Beef Brisket Recipe
Ingredients
1 whole beef Brisket (12 to 13 lb)
¼ cup granulated garlic
¼ cup sweet paprika
¼ cup cracked black pepper
2 Tbsp kosher salt
Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
Combine garlic, paprika, pepper and salt in small bowl. Sprinkle and press evenly into beef Brisket on all sides and edges.
Insert ovenproof meat thermometer so tip is centered in thickest part of brisket, not resting in fat. Place brisket on rack in smoker according to manufacturer's instructions. Set timer for 12 hours depending on desired smoke flavor.
Carefully remove brisket from smoker after 10-½ to 11 hours or when temperature reaches 195°F for brisket that slices easily. For brisket that can be shredded or chunked, carefully remove it from smoker at 12 hours or when temperature reaches 205°F.
