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Are you a football and brisket lover?
If so, you’ll want to check out this beloved recipe from retired Dallas Cowboys quarterback Tony Romo.
The 42-year-old has shifted his focus to grilling while serving as spokesperson for Beef. It’s What’s For Dinner. — a US marketing initiative managed by the National Cattlemen’s Beef Association.
It is funded by the association’s Beef Checkoff program.
One of Romo’s favorite “go-to” dishes is a classic smoked beef brisket recipe, a beef council representative told Fox News Digital.
Retired NFL quarterback Tony Romo teamed up with Beef. It’s What’s For Dinner. — and now serves as spokesperson.
(Beef. It’s What’s For Dinner. and the Beef Checkoff)
The recipe is surprisingly easy to make, but it requires a BBQ smoker and a lot of patience.
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Here’s how to make a smoked brisket at home straight from “Tony Romo’s Grilling Playbook.”
Materials you need
A smoker is a specialized grill designed to cook meat at a low, controlled temperature. Trapped smoke adds flavor.
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smoker
Wood chips, chips, pellets or charcoal
come and plate
Mixing tools
pliers
Meat thermometer
Optional: foil
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ingredients
Breast is a piece of meat from the breast or under-breast of a slaughtered animal, usually from a cow.
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1 whole beef brisket (12 to 13 pounds)
¼ cup granulated garlic
¼ cup sweet paprika
¼ cup cracked black pepper
2 tablespoons kosher salt
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Travel directions
Classic smoked beef brisket is cooked in a smoker for between 10.5 and 12 hours.
(Beef. It’s What’s For Dinner. and the Beef Checkoff)
1. Prepare the smoker with pieces of wood, chips, pellets or charcoal in accordance with the manufacturer’s instructions.
2. Preheat the smoker to 225 degrees Fahrenheit.
3. Combine the granulated garlic, sweet paprika, black pepper, and kosher salt in a bowl.
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Beef cooking tips. It’s What’s For Dinner.
- Tip 1: Trim fat from whole briskets that can interfere with spice distribution. Alternatively, you can replace a whole breast with a flat breast or point, which contains less fat.
- Tip 2: If a faster cooking time is desired, the ‘Texas Crutch’ method can be used, which uses foil to retain heat and reduce overall smoking time. To do this, the brisket must be cooked for 3 hours before being wrapped in foil and sent back to the smoker for the remaining cooking time.
4. Sprinkle and press the spice mix into the breast, making sure it is evenly distributed on all sides.
5. Insert an oven-safe meat thermometer into the thickest part of the breast. The temperature probe of the thermometer should not rest on grease.
6. Place the chest on a rack in the smoker. Follow the manufacturer’s instructions on how to place meat.
7. Set a timer. The brisket can be cooked in the smoker for up to 12 hours. The timing ultimately depends on the desired smoky taste of the cook.
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Classic smoked brisket two ways
If the cook wants a brisket that is easy to carve, the brisket should be removed from the smoker after 10.5 to 11 hours or when the meat reaches an internal temperature of 195 degrees Fahrenheit.
If the cook wants a brisket that can be shredded or chopped, the brisket should be removed from the smoker after 12 hours or when the meat reaches an internal temperature of 205 degrees Fahrenheit.
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This one original recipe is owned by Beef. It’s What’s For Dinner. and was shared with Fox News Digital.
