CHANNEL YOUR INNER CHEF – SIGNATURE RECIPE REVEALED

At Colonial Williamsburg Resorts we are proud of our authentic southern regional cuisine, inspired by the gardens of Colonial Williamsburg and made fresh with locally sourced ingredients. We have an ever-changing menu of favorites at all our dining outlets from our historic taverns to hotel restaurants, but its’ our signature dishes that remain the most popular with our guests year after year. We want to share our Smoked Brisket with you. Now, you can try this recipe at home!

Smoked Brisket

10-15 portions (depending on size of Brisket)

Ingredients

1#               Salt

12oz           Brown Sugar

1t                Coriander toasted and ground

1t                Fresh Ground Black Pepper

1t                Fresh Ground Fennel Seeds

1t                Cardamom

1t                Cinnamon

1t                Powder Ginger

1t                Onion Powder

1t                Garlic Powder

1T              Paprika

.5t               Cayenne

1t                Crushed Red Pepper

1t                Ground Thyme

1t                Ground Oregano

1 Whole     Brisket, about 12lbs, untrimmed, USDA Choice grade or Higher

4 cups        Wood Chips

2 Cups       BBQ Sauce (your favorite kind)

Tin Foil

Butcher Paper

Digital thermometer

Method

1. Combine all dry ingredients thoroughly and reserve in a covered container until needed.
2. Trim some fat off brisket leaving around 1/4inch of the fat cap.
3. Rub the brisket sparingly with your bbq dry rub. This can be done around 12 – 24 hours in advance so the dry rub can work its way into the meat.
4. Preheat grill/smoker to 225 degrees F. If using a grill, set up so the brisket is on indirect heat and with a water pan directly under the location where you will place the Brisket. During cooking process do not let the water pan run out of water. This will help keep the Moisture level of your brisket.
5. Place the Brisket on the grill/smoker and add a cup of your wood chips. Add wood chips every 30 minutes while cooking or when the smoke goes out.
6. After 3 hours check the temperature of your brisket and continue to do so until the brisket reaches 150 degrees F, remove your brisket and wrap with tin foil. Place brisket back on the grill/smoker and continue to cook periodically checking the temperature.
7. When the Brisket gets to 203 degrees F, remove from the grill and wrap in butcher paper. This will hold, let brisket rest and settle. Let Brisket cool down to 150 degrees F before slicing (this could take 1-2 hours). Serve with your favorite BBQ sauce.