Recipe of Favorite Mike's BBQ Flat Smoked Brisket & Choice Short Ribs

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mike's BBQ Flat Smoked Brisket & Choice Short Ribs Recipe. Click here to contact us about catering and events. You can still support us by purchasing a gift card!

You can have Mike's BBQ Flat Smoked Brisket & Choice Short Ribs using 17 ingredients and 16 steps. Here is how you achieve that.

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

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

Mike D's BBQ is a line of signature BBQ sauces and award winning seasonings.Our products are perfect on any meat or vegetable.Next week be a whole smoked chicken, a whole smoked salmon, and when it gets cold out, I'll go to ribs and brisket, the latter I use for epic smokey chili.This is a tutorial on smoking a brisket with a regular barbecue grill.

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

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!.

If you love tailgating and BBQ but hate getting/staying up at ungodly hours to tend a whole packer brisket the night before a game then we have a solution for.Mike's BBQ would love to cater your next event no matter the size or location.With a variety of catering options, both off-site or in our private banquet room, treat your guests to the best BBQ in town for any special occasion!

I will be as detailed as possible.It may seem intimidating, but with a little time I separate flat from point by allowing that layer of fat dictate where I'm running my knife.Yes I'll get some flat on my point but it's my brisket and I do what.This Smoked Brisket Flat recipe is simple, to the point and mind-bendingly good.Not to mention, we've thrown in some bonus burnt ends, so you'll Our Texas Bold Brisket Rub is a recipe straight from Jason Ragsdale and Bryan Golden of Lucky Dawgs BBQ.