Mike's BBQ Flat Smoked Brisket & Choice Short Ribs
Mike's BBQ Flat Smoked Brisket & Choice Short Ribs

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, mike's bbq flat smoked brisket & choice short ribs. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Check Out Smoked Beef on eBay. Fill Your Cart With Color today! Great recipe for Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today.

Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook mike's bbq flat smoked brisket & choice short ribs using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:
  1. Get ● For The Meats
  2. Take 2 Pounds Quality Beef Flat Brisket
  3. Get 2 Pounds Choice Beef Short Ribs
  4. Take ● For The Woods
  5. Prepare as needed Mesquite Wood
  6. Prepare as needed Hickory Wood
  7. Take ● For The Dry Rub
  8. Prepare 2 tbsp Brown Sugar
  9. Get 2 tbsp Paprika
  10. Make ready 1 tbsp Salt
  11. Make ready 1 tbsp Cumin
  12. Prepare 1 tbsp Cayenne Pepper [or less if you're not fond of spice]
  13. Take 1 tbsp Chilli Powder [or less if you're not fond of spice]
  14. Get 1 tbsp Granulated Garlic
  15. Make ready 1 tbsp Granulated Onion
  16. Make ready 1 tbsp Black Pepper
  17. Make ready 1 tbsp Dry Mustard [optional]

The Bottom Line on Brisket Point vs Flat. If you don't have time to smoke a whole packer brisket, it's fine to choose between the point and the flat. Both cuts yield delicious results when prepared on the smoker. Just remember that the flat is leaner and easier to slice, while the point yields a more intense beef flavor and less meat overall.

Instructions to make Mike's BBQ Flat Smoked Brisket & Choice Short Ribs:
  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!

Both cuts yield delicious results when prepared on the smoker. Just remember that the flat is leaner and easier to slice, while the point yields a more intense beef flavor and less meat overall. Take the brisket out of the smoker and check the internal temperature. Tightly wrap the BBQ brisket in heavy-duty aluminum foil or in butcher's paper. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket.

So that’s going to wrap it up for this special food mike's bbq flat smoked brisket & choice short ribs recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!