Viking Range vcqs001ss ユーザーガイド

Notes:

12

Beef

For the rub
1/2 cup paprika
1/4 cup sea or kosher salt
1/4 cup granulated sugar
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup coarsely ground black pepper
2 tablespoons granulated garlic or garlic powder
2 teaspoons cayenne

Other ingredients
1 4 to 5 pound trimmed brisket section
1 handful hickory, oak or pecan chunks
Water
Barbecue sauce, optional

Combine the rub ingredients in a bowl. Massage half of the rub into the brisket, place in
a 2-gallon zip-top plastic freezer bag and refrigerate overnight. Cover bowl with plastic
wrap or store remaining rub in a zip-top plastic bag.

Remove the brisket from the refrigerator and rub with remaining spice mixture. Set aside
at room temperature while you light your C

4

. Place the wood chunks in a bowl, cover

with water and set aside.

Preheat C

4

to 200-220ºF

Drain the wood chunks and sprinkle a few chunks over the hot coals. Place rack in C

4

.

Place brisket, fat-side down, on the rack, close dome, and then close top damper com-
pletely and bottom damper halfway. Smoke for 3 hours, adding additional wood chunks
every hour. After 3 hours, remove brisket and place on a large sheet of heavy-duty alu-
minum foil. Return to the C

4

and cook an additional 1 1/2 to 2 hours, or until internal

temperature registers 170 to 180ºF on an instant-read or digital meat thermometer,
adding additional wood chunks every hour. Remove brisket from foil, return to rack and
brush with barbecue sauce, if desired. Close the dome and open top and bottom dampers
completely, allowing the C

4

to come to 375ºF. Cook the meat until an internal tempera-

ture of 200 to 205ºF is reached, approximately 15 minutes. Remove from C

4

and allow

to rest at room temperature for 15 minutes before slicing thinly against the grain.

Makes 6 to 8 servings

Document3  10/5/04  11:35 AM  Page 12