CHANNEL YOUR INNER CHEF – SIGNATURE RECIPE REVEALED
At Colonial Williamsburg Resorts we are proud of our authentic southern regional cuisine, inspired by the gardens of Colonial Williamsburg and made fresh with locally sourced ingredients. We have an ever-changing menu of favorites at all our dining outlets from our historic taverns to hotel restaurants, but its’ our signature dishes that remain the most popular with our guests year after year. We want to share our Smoked Brisket with you. Now, you can try this recipe at home!
10-15 portions (depending on size of Brisket)
12oz Brown Sugar
1t Coriander toasted and ground
1t Fresh Ground Black Pepper
1t Fresh Ground Fennel Seeds
1t Powder Ginger
1t Onion Powder
1t Garlic Powder
1t Crushed Red Pepper
1t Ground Thyme
1t Ground Oregano
1 Whole Brisket, about 12lbs, untrimmed, USDA Choice grade or Higher
4 cups Wood Chips
2 Cups BBQ Sauce (your favorite kind)
- Combine all dry ingredients thoroughly and reserve in a covered container until needed.
- Trim some fat off brisket leaving around 1/4inch of the fat cap.
- Rub the brisket sparingly with your bbq dry rub. This can be done around 12 – 24 hours in advance so the dry rub can work its way into the meat.
- Preheat grill/smoker to 225 degrees F. If using a grill, set up so the brisket is on indirect heat and with a water pan directly under the location where you will place the Brisket. During cooking process do not let the water pan run out of water. This will help keep the Moisture level of your brisket.
- Place the Brisket on the grill/smoker and add a cup of your wood chips. Add wood chips every 30 minutes while cooking or when the smoke goes out.
- After 3 hours check the temperature of your brisket and continue to do so until the brisket reaches 150 degrees F, remove your brisket and wrap with tin foil. Place brisket back on the grill/smoker and continue to cook periodically checking the temperature.
- When the Brisket gets to 203 degrees F, remove from the grill and wrap in butcher paper. This will hold, let brisket rest and settle. Let Brisket cool down to 150 degrees F before slicing (this could take 1-2 hours). Serve with your favorite BBQ sauce.