In this episode of Meat America, we travel to the Tin Kitchen in Weston, Missouri to learn a SIMPLE smoked brisket recipe. Follow along as we meet owner Sean O’Malley who shows us tips and tricks for making his take on a southern style smoked brisket.
Tin Kitchen’s Smoked Brisket
- Trim the brisket of the silver skin, hard fat, and leave 1/4 inch of soft fat.
- Season with a 50/50 mixture of kosher salt and course ground pepper.
- Use pecan wood to fire up the grill.
- Place the brisket on the smoker with the point towards the fire.
- Smoke brisket at 210 degrees Fahrenheit until it reaches an internal temperature of 165-170 degrees Fahrenheit.
- Wrap in foil, dull side out, and place back in smoker-aka the Texas Crutch.
- Remove brisket when it reaches an internal temperature of 197-203 degrees Fahrenheit.
Tips from Sean O’Malley
Know Thy Smoker – Not all smokers are created equally. They all can cook differently, even when heated to the same temperature. Simply put, practice on your smoker with results in the perfect brisket!
To checkout this what this southern smokehouse has to offer, visit their website here.
Meat America is your guide to explore the methods and recipes for cooking meat in restaurants across America. In each episode, our host, Joey Brisket, will showcase experts – on location and in their restaurant kitchens- to educate, inspire, and entertain our hungry viewers! Follow the Meat America Podcast & Travel Cooking Show across the entire interwebs at MeatAmericaTV.com