ARIZONA STYLE BRISKET SMOKED IN PIT BARREL COOKER & DUTCH OVEN

Beef Marinade Paste:
8oz Sherwood’s ARIZONA BBQ Garlic Confit
Marinate overnight.
Chiltepin Pepper Rub:
6 Chiltepin Peppers
2Tbsp Hatch Green Chile Pepper
2 Tbsp Fine Ground Black Pepper
1 Tbsp Coarse Ground Black Pepper
1 Tbsp White Pepper
1 Tbsp Paprika Pepper
1 Tbsp Sichuan Peppercorn
Dutch Oven:
Dutch Oven Brisket:
4oz AZ BBQ GARLIC CONFIT SPREAD
1/4 CUP Tomato Paste
1/2 cup Red Wine
1 1/2 cups Beef Broth
1/2 Diced White Onion
2 Diced Carrots
2 Diced Celery Sticks
Script:
Welcome to SHERWOOD’s Garlic confit Spread Channel. Today we’re going to trim up a prime brisket, separate the point and the flat, and keep the brisket trimmings aside to make a burger blend and the beef fat to make beef tallow that I show you make in videos on my channel so please check them out after this. (:17)
Now, let’s remember why where here, we’re going to smother these briskets with SHERWOOD’s Arizona bbq Garlic Confit Spread and let them sit overnight to marinate in the garlicky goodness that I also show you how to make in another video.
(:30)
For my Arizona bbq rub I use a combination of 7 different types of pepper shown on the screen for your convenience and no salt because there is enough salt in the Arizona bbq garlic confit spread that we slathered on the briskets and it’s also going to act as a binder for this 7 Pepper rub that we made for these babies. Some people use mustard as a binder for bbq because they say it doesn’t add any flavor but when you use SHERWOOD’s AZ BBQ Garlic Confit Spread as a binder, it takes the flavor to an unparalleled level.
(1:01)
So, I seared the brisket flat that’s going to be cooked in the dutch oven, deglazed the pan with beef broth, sautéed the mirepoix, added tomatoe paste, red wine, and a dried guajillo Chile for a little punch of flavor, then threw it in the oven @ 325F with the lid on for 3 hours.
(1:19)
Now, for the fun part, playing with fire.
I used a chimney coal starter to get some red hot coals ready, dumped them on top of some mesquite lump charcoal inside the pit barrel cooker, and added some soaked mesquite wood chips on top to add some smoke.
(1:32)
We’re gonna let this smoke for 2 hours and 15 minutes. While we wait for the pit barrel cooker to do its thing, I took the Dutch oven brisket out of the oven half way through and flipped it to make sure it cooks evenly. Place the lid back on, and put back in the oven to finish cooking.
(1:49)
Once the brisket hit an internal temp of 170 F, I pulled it, and added a 1/4 cup beef broth and a 1/4 cup of whiskey, then wrapped in 3 layers of butcher paper. I’ve tried wrapping in tin foil and it works but i tend to get better results with butcher paper so that’s why I use it. I put the wrapped brisket back in the smoker for another 90 minutes until it hit an internal temp of 205 F.
(2:12)
One of the most important things to remember with a smoked brisket is that you need to let it rest for at least 2hours in an insulated cooler before serving to allow the remaining connective tissue breakdown so you get that perfect pull apart smoked brisket.
(2:25)
Speaking of pull apart, look how tender and juicy this brisket is that we cooked in the Dutch oven, oh man! Now time for the gravy. Make sure to strain that liquid gold juice and bring it to a boil then add a Tablespoon of corn starch and cook for a few minutes to make an unforgettable gravy that should be drizzled over the brisket before serving.
(2:46)
I have to say, this brisket was the best I’ve ever made in a Dutch oven the flavor was out of this world .
(2:52)
The smoked brisket also came out incredible, look at the perfect bark, look at that jiggle. it’s nice a moist, with no burnt parts.
Look at that smoke ring, perfect color, bendable, super juicy, pulls right apart. I honestly couldn’t have hoped for a better result than this right here.
Notes:
Sear brisket on both sides, sauté mirepoix and garlic confit, add tomato paste, beef broth, red wine, and 1 dried Ancho Chile then place brisket back into the dutch oven and roast at 325 F for 3 Hours. Flip the brisket half way between cooking to ensure even tenderness.
Let rest for 1 hour then remove the brisket, cut into 1/4 inch thick slabs,, remove non rendered fat and place back into the Dutch oven so it may be rendered down on low heat for 1 hour on the stove top. Use this broth to make a gravy by straining the liquid into a sauce pan, add 1 Tbsp of Corn Starch into the strained broth, then cook on high heat for 2 minutes. Remove from heat, let cool, then drizzle on top of the brisket.
Pit Barrel Cooker Brisket:
Hang Brisket on 2 hooks, cook for 2 hours and 15 minutes when the internal temp hit 170 F Internal Temp, add whiskey, beef stock, wrap, then put back onto the smoker grill grate for an additional 90 minutes, until the internal temp hits 205 F. Let rest for a minimum of 2 hours in insulated cooler before serving.
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