Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. Yes, I know people like their brisket different ways, and they might not agree with me. But for me, this is by far the best brisket I’ve ever smoked.

Best Smoked Beef Brisket

The approach to making this brisket is very straight-forward. It’s based on the same technique that Aaron Franklin, of Franklin Barbecue fame, uses day-after-day to produce some of the finest brisket on the planet.

This is the best smoked brisket because it checks all of the boxes for me. Tender. Moist. Packed with flavor. The meaty beef brisket flavor shines through. It’s not buried under overly sweet or overly spicy rubs or sauces. There’s just the right amount of fat left on the brisket. Not too much, not too little.

I could not stop devouring this brisket. I could not have been happier with the results. I’ve smoked brisket for years. This here is my go-to technique from now on. And I have to admit it, the pink butcher paper was a big part the success.

Also try my “poor man’s” smoked brisket, smoked chuck roast. It’s fantastic too!

Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. 
Course Main
Cuisine American
Cook Time 12 hours
Resting time 2 hours
Total Time 14 hours
Servings 16
Calories 3109kcal

Ingredients

Instructions

  • Begin by trimming the fat from the brisket. Keep 1/4" of the fat, but remove the rest.
  • Fire up your smoker for smoking at 250 F. Use whatever wood you prefer. I used hickory.
  • Combine the salt, pepper and red pepper flakes. Rub the mixture onto the brisket. Don't be shy, get it on good and thick and everywhere. Don't miss a spot.
  • Transfer to the smoker and smoke until the meat reaches 165 F.
  • Remove the brisket to a large piece of pink butcher paper. Wrap tightly. If your brisket is large you might want to use two pieces of paper, one wrapped left-to-right and one wrapped top-to-bottom of the brisket to make sure it gets sealed.
  • Return the brisket to the smoker and continue cooking to 205 F.
  • Remove the brisket and place it into a cooler for 2-4 hours. Do not remove it from the paper during this time and do not open the cooler. I use an old cooler since the brisket may leave a (wonderful) aroma in the cooler. Do not use a styrofoam cooler as it will melt.
  • Unwrap the brisket. Pour any juices that have accumulated into a bowl. Slice thin against the grain and then drizzle with the reserved juices.

Notes

I like to take a picture of the brisket after I have trimmed the fat. This lets me identify (and remember) the direction of the meat grain so that I can slice it against the grain when done. Sometimes I find it hard to spy the grain after the meat has been covered in rub and smoked.

Nutrition

Calories: 3109kcal | Carbohydrates: 76g | Protein: 388g | Fat: 138g | Saturated Fat: 49g | Cholesterol: 1125mg | Sodium: 58043mg | Potassium: 7570mg | Fiber: 30g | Sugar: 1g | Vitamin A: 647IU | Calcium: 650mg | Iron: 47mg

Nutritional values are approximate.

Indy Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Steven Raichlen turns out some mighty great food. I love the tv shows he did – he got me interested in grilling and smoking. And I love the many books he has written. One of the biggest, thickest recipe books you can find is Steven’s BBQ USA. It is absolutely chock full of great foods and stories, like these Indy chicken wings. And since I live in Indy, I had to make them. Well that and because they sounded (and are) fantastic.

Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.

Also try my very popular Mambo wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.
Course Appetizer
Cuisine American
Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 5
Calories 355kcal

Ingredients

Instructions

  • Place wings in a large resealable bag or container.
  • Add oil. Seal and toss to coat.
  • Combine the garlic salt, celery seed or celery salt and pepper. Add to container, seal, and toss to coat.
  • Place wings in fridge for at least 2 hours, to overnight.
  • Begin cooking wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy. After 15 minutes of cooking begin basting the wings with the Italian vinaigrette. Continue basting every 10 minutes until the wings are done. NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.
  • Serve with your favorite dipping sauce.

Nutrition

Calories: 355kcal | Carbohydrates: 1g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 806mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Nutritional values are approximate.

Ragin’ Cajun Beer Can Chicken on the Char-Broil Big Easy

Visit my other site, For The Wing, for all things chicken-wing!

I could not be more delighted with this Ragin’ Cajun Beer can chicken that I made on the Char-Broil Big Easy. I’ve made tons (literally) of chicken on my Big Easy, the best poultry cooker around. But for some reason I’ve neglected to try beer can chicken on it. Well, let me tell you, this is flat-out great.

Crazy moist. Even moister than the Big Easy usually does, which is pretty darned moist. And flavor? Incredible. Just incredible. And crunchy skin. A big bonus!

Ragin' Cajun Beer Can Chicken on the Char-Broil Big Easy

I picked up a Char-Broil folding chicken roaster to help make this Ragin’ Cajun beer can chicken and am I ever glad I did. It made making beer can chicken an absolute breeze. You simple insert a standard 12 ounce beer can (along with any flavorings you want) into the center of the holder then fold up the ‘arms’. The can is locked into place, which is a great thing if you’ve ever made beer can chicken before. The cans can be flimsy and crush or spill. This holder solves that problem and then some. The chicken then slides down over the holder and beer can. Easy. Very easy.

I used a turkey basket (which has a door for easy access), but the basket that comes with your Big Easy works just fine too. You can see the can sticking out of the bottom of the chicken in the picture above.

For something different, try my beer can cabbage on the Big Easy. It’s different for sure! And on the off chance that you have leftover chicken, beer can chicken jambalaya is a great way to use it up! If you want to skip the beer can but still have that great beer can chicken flavor, try my beer can seasoned chicken. For the real deal, though, also try my Honey Brown beer can chicken!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Ragin’ Cajun Beer Can Chicken on the Char-Broil Big Easy

I could not be more delighted with this Ragin’ Cajun Beer can chicken that I made on the Char-Broil Big Easy.
Course Main
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Calories 480kcal

Ingredients

Instructions

  • Rinse the chicken in cold water. Transfer to a resealable bag or container.
  • Whisk together 1 can of beer and the liquid smoke. Add to the container of chicken. Seal and refrigerate for 45 minutes, turning every 15 minutes to marinade the chicken.
  • Fire up your Big Easy.
  • Remove the chicken from the marinade and pat dry.
  • Rub the chicken down with a bit of oil, getting in every nook and cranny.
  • Combine the Old Bay and Cajun seasonings.
  • Rub half of the seasonings all over the outside and inside of the chicken.
  • Open the remaining beer and take a few good swigs. Then add the remaining rub to the beer can. Put your finger over the opening and shake a bit to combine.
  • Place the beer can in the holder, if using. Latch it in.
  • Carefully slide the chicken over the beer can.
  • Transfer the chicken to a Char-Broil Big Easy basket and lower into the cooker.
  • Cook until the chicken is done, reading 175 F in multiple places using an instant-read thermometer.
  • Let rest 15 minutes before carving.

Notes

You’ll want to use a Char-Broil folding roaster to make this even easier. Place inside a Big Easy basket (NOT directly on the bottom of the cooker!) and get to cooking!

Nutrition

Calories: 480kcal | Carbohydrates: 2g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 157mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1637IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg

Nutritional values are approximate.