Pebble Beach Eats: The Tap Room’s 10-Hour Smoked Brisket

For the Brisket

There are different ways to get the smoke flavor in your BBQ, from adding liquid smoke too lighting wood chips in the oven or grill. This slow and low process mixed with time and patience is the most important ingredient in this recipe.  The Tap Room uses a “stick burner” smoker, however, you can use pellet smokers just the same.

 

1 Brisket

1 cup Kosher Salt

3/4 cup Medium Ground Pepper

 

  1. To start the smoking process, light a fire in the firebox of your smoker and slowly add wood to bring temperature up to 250 degrees.
  2. While the temperature in the smoker is rising, combine salt & pepper and mix well.
  3. Take brisket and trim excess fat off edges, then rub the salt & pepper mixture generously all over the brisket.
  4. When the smoker temperature has reached 250 degrees lift lid and place brisket (thick side facing the firebox, or heat source) in the smoker. Continue to maintain the 250 degrees by adding wood when needed for the next 8-10 hrs. (depending on the size of brisket) or until the internal temperature is no less than 195 degrees and no more than 200 degrees.
  5. When the internal temperature has been reached remove brisket, wrap in butchers paper and let rest 20 – 30 minutes before slicing.

The Tap Room serves the smoked brisket thinly sliced on a toasted Cuban roll with our house BBQ sauce and crispy onions. 

To start the smoking process, light a fire in the fire box of your smoker and slowly add wood to bring temperature up to 250 degrees.

For the Sauce – Yield 1 Gallon

In a large pot, combine all of the ingredients together. Once the sauce has come to a boil, strain in a medium holed strainer and baste the brisket before serving.

2 ½ Cups Ketchup

2 ½  Cups Chili Sauce

1 Cup Molasses

½ Cup Red Wine Vinegar

½ Cup Balsamic Vinegar

1 cup Brown Sugar

2 Tablespoons Whole Black Pepper

1 Tablespoon Garlic

½ Onion, Diced

1/3 Cup Soy Sauce

½ Cup Grain Mustard


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