Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, mike's bbq flat smoked brisket & choice short ribs. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is something that I have loved my whole life. They’re fine and they look wonderful.

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To begin with this recipe, we must prepare a few ingredients. 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:
  1. Make ready ● For The Meats
  2. Prepare 2 Pounds Quality Beef Flat Brisket
  3. Take 2 Pounds Choice Beef Short Ribs
  4. Prepare ● For The Woods
  5. Prepare as needed Mesquite Wood
  6. Prepare as needed Hickory Wood
  7. Prepare ● For The Dry Rub
  8. Prepare 2 tbsp Brown Sugar
  9. Prepare 2 tbsp Paprika
  10. Take 1 tbsp Salt
  11. Prepare 1 tbsp Cumin
  12. Take 1 tbsp Cayenne Pepper [or less if you're not fond of spice]
  13. Make ready 1 tbsp Chilli Powder [or less if you're not fond of spice]
  14. Get 1 tbsp Granulated Garlic
  15. Prepare 1 tbsp Granulated Onion
  16. Make ready 1 tbsp Black Pepper
  17. Take 1 tbsp Dry Mustard [optional]

The Bottom Line on Brisket Point vs Flat. If you don't have time to smoke a whole packer brisket, it's fine to choose between the point and the flat. Both cuts yield delicious results when prepared on the smoker. Just remember that the flat is leaner and easier to slice, while the point yields a more intense beef flavor and less meat overall.

Steps to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:
  1. Beef Flat Brisket [room temp]
  2. Choice Beef Short Ribs [room temp]
  3. Mix your dry rub and rinse your meats.
  4. Liberally dust and press your meats with your dry rub.
  5. Dust tops bottoms and all sides. Press dry rub into beef.
  6. 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.
  7. 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!
  8. You'll know your ribs are ready when the meat has pulled away from the bone.
  9. 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. 😆
  10. 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.
  11. 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!
  12. Side Dish - Stacked Baked Beans
  13. Side Dish - Potato Egg Salad
  14. Side Dish - Half chewed buttery, salty corn on the cob! Delicious!
  15. Slice your rested juicy brisket and plate.
  16. 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!

Both cuts yield delicious results when prepared on the smoker. Just remember that the flat is leaner and easier to slice, while the point yields a more intense beef flavor and less meat overall. Take the brisket out of the smoker and check the internal temperature. Tightly wrap the BBQ brisket in heavy-duty aluminum foil or in butcher's paper. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket.

So that’s 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’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!