Mike's BBQ Flat Smoked Brisket & Choice Short Ribs

Name: Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
Total time: 14400 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Meats; 2 Pounds Quality Beef Flat Brisket; 2 Pounds Choice Beef Short Ribs; ● For The Woods; as needed Mesquite Wood; as needed Hickory Wood; ● For The Dry Rub; 2 tbsp Brown Sugar; 2 tbsp Paprika; 1 tbsp Salt; 1 tbsp Cumin; 1 tbsp Cayenne Pepper [or less if you're not fond of spice]; 1 tbsp Chilli Powder [or less if you're not fond of spice]; 1 tbsp Granulated Garlic; 1 tbsp Granulated Onion; 1 tbsp Black Pepper; 1 tbsp Dry Mustard [optional]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Talk about returning to BBQ 101 and smoky training wheels.

My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today. Seeing as how I'm only accustomed BBQ'ing whole hogs, 15 pound briskets and massive slabs of ribs - you can imagine my confusion at smoking a miniscule 2 pound baby brisket and four puny, albeit chubby, choice beef ribs.

Anyway, Sunday, [yup. that's her real name - then again - i'm a girl named Mike - so who's judging?] did a fantastic job! Both meats were smoky, juicy, BEYOND savory, had great smoke rings, chars and burnt ends!

Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!

P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.

Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did!

Talk about returning to BBQ 101 and smoky training wheels.

Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!

P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.

Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Talk about returning to BBQ 101 and smoky training wheels.

Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!

P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.

Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did!

Talk about returning to BBQ 101 and smoky training wheels.

Excellent work sweet baby girl! Your meats were delectable! I promise, any grown Southern man would have drooled and swooned over your creations! And, those boys do know their BBQ!

P.S., when choosing a brisket - ask your butcher for his or her favorite pick. Otherwise you might very well end up with a really tough piece of expensive meat.

Anyway, have fun and enjoy yourselves like SUNDAY SUNDAY SUNDAY did!

Saved

Ingredients

240 mins

4 servings

● For The Meats
2 PoundsQuality Beef Flat Brisket
2 PoundsChoice Beef Short Ribs
● For The Woods
as neededMesquite Wood
as neededHickory Wood
● For The Dry Rub
2 tbspBrown Sugar
2 tbspPaprika
1 tbspSalt
1 tbspCumin
1 tbspCayenne Pepper [or less if you're not fond of spice]
1 tbspChilli Powder [or less if you're not fond of spice]
1 tbspGranulated Garlic
1 tbspGranulated Onion
1 tbspBlack Pepper
1 tbspDry Mustard [optional]

Saved

Steps

240 mins

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!

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MMOBRIEN @cook_2891564

on July 25, 2016 23:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!