{"id":823,"date":"2022-10-11T14:44:05","date_gmt":"2022-10-11T13:44:05","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=823"},"modified":"2022-10-17T13:41:19","modified_gmt":"2022-10-17T12:41:19","slug":"meemaws-secret-smoked-texas-brisket","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/823","title":{"rendered":"Meemaw&#8217;s Secret Smoked Texas Brisket"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Smoked Texas Brisket<\/p><cite>Young Sheldon&#8217;s Meemaw<\/cite><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">From: <a href=\"https:\/\/www.youtube.com\/watch?v=rSofG1gvli4\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.youtube.com\/watch?v=rSofG1gvli4<\/a> <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 tablespoon cumin<\/li><li>1 cup of brown sugar<\/li><li>2 tablespoons smoked paprika<\/li><li>3 tablespoons dried mustard<\/li><li>1 teaspoon salt<\/li><li>1\/2 tablespoon fresh ground black pepper<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup of amber ale<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Make a dry-rub out of the dried ingredients, coat brisket<\/li><li>Put it in a ziplock bag and squeeze air out<\/li><li>Seal and marinade for at least 24 hours<\/li><li>Put into smoker tray and pour all juices from ziplock bag back over meat<\/li><li>Smoke for 30 minutes (or longer!) at 135C<\/li><li>Spray with beer occasionally (from a spray bottle) to keep moist<\/li><li>Wrap brisket in double layer of thick foil and seal well with a full cup of beer inside the foil<\/li><li>Continue cooking till 93C internal temp<\/li><li>Keep cooking juice for gravy<\/li><li>Slice against the grain<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Young Sheldon&#8217;s Meemaw&#8217;s Secret Smoked Texas Brisket.<\/p>\n","protected":false},"author":2,"featured_media":825,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,2],"tags":[168,15,199,11,23,198],"class_list":["post-823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-smoking","tag-american","tag-beef","tag-brisket","tag-main","tag-smoking","tag-texas"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=823"}],"version-history":[{"count":3,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/823\/revisions"}],"predecessor-version":[{"id":827,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/823\/revisions\/827"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/825"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}