The only time when “Smoking” is a good thing is in a recipe! If you’ve got the time, some things actually taste better with that woodsy flavor, and this is definitely on that list! Choosing the main course for our March Madness themed Great 8 dinner, we needed something to represent the southeast. Tennessee is known for barbecue, and wanting to serve something meaty and different instead of ribs, Phil’s Smoked Brisket was an easy choice.
Phil discovered a tasty new talent of smoking meats on the grill. He was excited to have this one on the menu for the Great 8 gang! Being one of those recipes slow smoking for a full day, the aromas wafted down the street! Surely mouths were watering next door!
While his favorite wood chips are soaking, Phil works his magic with his favorite Barbecue brand, “Stubbs.” Mr. Stubbs makes it all, the Smoking Wood Chips, the Spice Rub and the Barbecue Sauce!
Once Phil finds his fave, he’s set! Stubbs makes it all! Doesn’t get any easier than that!
The crispy bark exterior and edges lock in the juicy tenderness of the meat, making it literally melt in your mouth. With the added technique of the pre-soaked chips, it gives the meat a smoky, sweet, strong bacon flavor. You can practically smell it thought the screen here, right?