The last of my roses is blooming defiantly, brilliant on such a stark autumn day….

My heart shaped burning bush is losing the last of her leaves, laying like embers dwindling in a forgotten fire….

My trees are preparing  for winter, standing bare against  the bleak sky…..

What can I cook to subdue my blooming hunger, stoke the warmth in my heart , and delay the bonechiiling freeze certain to come?

Brisket + Rub + Wood Smoke = Brad

I first discovered Brisket of Love BBQ Rub and Flavorwood® Bar-B-Q Grilling Smoke while placing an online order with The Spice House, my favorite place to buy spices and such.

The rub’s label tells a lovely story, describing a manager from The Spice House who met his (or her?) spouse at a “BBQ party”.  The rub was given as a gift to guests at their wedding.  Of all the spices that could have been offered, this rub was chosen for a reason.

The hints of smokey flavor, garlicky taste, and mild heat make the rub a perfect match for the Flavorwood® Pecan Bar-B-Q Grilling Smoke.

Follow my recipe to create a mouthwatering and tender brisket, that requires no sauce when devoured.

• 5 Pounds Brisket
• 4 Tbsp Brisket of Love BBQ Rub
• 1 can Flavorwood® Pecan Bar-B-Q Grilling Smoke
• Salt to taste

Vigorously rub into both sides of the brisket 1/2 of  the Brisket of Love BBQ Rub and salt.

Let the seasoned brisket marinate in the refrigerator overnight.  Remove the meat at least one hour before cooking, to allow it to come to room temperature.

Pre-heat your grill on high for 15 minutes, with the cover on. Peel the label from the top and side of the Flavorswood® can, then place the can to the right of your grill (or the rear of the grill if your burners run horizontally).

Sear the brisket for 2 minutes on the fatty side, turn 180° and sear another 2 minutes.  Flip the brisket and repeat.

The smoke should begin seeping from the can in about 5 minutes.  It is very difficult to see the smoke, but a sweet fragrant aroma indicates the can is working properly.

Once the meat is seared on both sides, turn off the burners under the brisket.  Leave the burner under the smoking can on high.  Cover the grill.

Allow the brisket to roast with “indirect heat” for 5-6 hours. Keep the internal grill temperature grill about 350° F, by adjusting the single lit burner if necessary.

The smoke lasts about an hour, which is plenty of time to infuse the brisket with pecan smoke flavor.

Once every half hour, rotate the brisket 180°.  Flip it  after every 2 rotations.

Remove the finished brisket from the grill when it has shrunk by at least 1/3 original size, and it has a perfectly caramelized exterior.  Brisket should be roasted to tenderness, but not “falling apart”.

Allow the brisket to rest for at least 20 minutes before carving,  This is a very important step to ensure that the meat retains it’s juices.

Now it is finally time to carve and serve!

My Pecan Smoked Brisket of Love never made it to a plate….

If you do not have a smoker, I recommend trying Flavorswood® products next time you are craving home made smoked meat.  Other flavors available include alder, apple, cherry, peach, mesquite, and hickory.  The cans are simple to use, and add a mellow smokey flavor to grilled meats and seafood.

I also reccomend trying The Spice House for a wide range of high quality spices and hard to find flavorings.   Their spices are usually less expensive and much brighter than other retailers offer.

Thank you for reading my blog.  I hope you enjoy!  Please check out my other recipes.

Brad