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

Before you jump to Mike's BBQ Flat Smoked Brisket & Choice Short Ribs recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to mike's bbq flat smoked brisket & choice short ribs recipe. To cook mike's bbq flat smoked brisket & choice short ribs you need 17 ingredients and 16 steps. Here is how you do it.

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

I've never met a carnivore that didn't love a good smoked brisket. It's the grandest category in smoking competitions Unwrap flat from foil. Cut against the grain in nice even slices. Admire your smoke ring and beef brisket mastery! "The flat cut of brisket makes for those long, beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket, though Coffee adds an interesting flavorer while helping keep things juicy.

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