Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mike's bbq flat smoked brisket & choice short ribs. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today. Press dry rub into beef." - "Place both Hickory and Mesquite wood chunks into your smoker. Remove the wet-aged brisket flat from the packaging, pat dry with paper towels and place on the cutting board and trim off any excess fat. There isn't usually much of it on brisket flats.
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook mike's bbq flat smoked brisket & choice short ribs using 17 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:
- Get ● For The Meats
- Make ready 2 Pounds Quality Beef Flat Brisket
- Make ready 2 Pounds Choice Beef Short Ribs
- Make ready ● For The Woods
- Take as needed Mesquite Wood
- Take as needed Hickory Wood
- Get ● For The Dry Rub
- Prepare 2 tbsp Brown Sugar
- Get 2 tbsp Paprika
- Prepare 1 tbsp Salt
- Prepare 1 tbsp Cumin
- Make ready 1 tbsp Cayenne Pepper [or less if you're not fond of spice]
- Prepare 1 tbsp Chilli Powder [or less if you're not fond of spice]
- Take 1 tbsp Granulated Garlic
- Take 1 tbsp Granulated Onion
- Make ready 1 tbsp Black Pepper
- Take 1 tbsp Dry Mustard [optional]
Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal. You can cook this brisket on a tray or directly on the smoker. You can buy a whole brisket with both the point and flat connected, but for this recipe we recommend going with just the flat by itself. The flat will be uniform in shape and color, with a thick fat cap.
Instructions to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:
- Beef Flat Brisket [room temp]
- Choice Beef Short Ribs [room temp]
- Mix your dry rub and rinse your meats.
- Liberally dust and press your meats with your dry rub.
- Dust tops bottoms and all sides. Press dry rub into beef.
- Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down.
- Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!
- You'll know your ribs are ready when the meat has pulled away from the bone.
- Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆
- You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option.
- Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!
- Side Dish - Stacked Baked Beans
- Side Dish - Potato Egg Salad
- Side Dish - Half chewed buttery, salty corn on the cob! Delicious!
- Slice your rested juicy brisket and plate.
- Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!
You can buy a whole brisket with both the point and flat connected, but for this recipe we recommend going with just the flat by itself. The flat will be uniform in shape and color, with a thick fat cap. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. This gives as much of the surface area as possible for the rub to penetrate the surface. The Bottom Line on Brisket Point vs Flat.
So that is going to wrap it up for this exceptional food mike's bbq flat smoked brisket & choice short ribs recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
