Brisket & Blue Cheese Hoagie

Smokey, beef brisket piled on a hoagie bun and topped with spicy, blue cheese mayonnaise. This sandwich satisfies a hungry crowd!
Smoked Beef Brisket on a Traditional Gas Grill
7-10 pound beef brisket (may use smaller cuts if desired)
3-5 tablespoon coarse prepared mustard
1-2 tablespoons rub per pound meat, or to taste*
3-4 handfuls hickory wood chips used for smoking
Aluminum foil
Oven thermometer

Recipe works best with a grill that has 2-3 independent burners.

As needed, trim excess fat on brisket (should have 1/4-inch thick layer); using a sharp knife, score the fat-cap remaining on brisket. Rub a thin layer of mustard over entire brisket (helps seasoning to adhere to the meat). Sprinkle entire brisket and rub in the seasoning. Wrap meat with plastic wrap and refrigerate 12-48 hours. Remove meat from refrigerator 1-2 hours prior to cooking.

Soak wood chips at least 30-60 minutes. Place handful drained chips in a smoker box, a disposable aluminum pan or place them on a square of foil and fold into a pouch. If using disposable pan, cover with foil. Poke several holes in top of foil or in foil pouch to allow smoke to escape. **

Preheat gas grill using all burners. Clean and prepare grates. Turn heat off on middle burner (or, off one end of the grill depending on grill model); reduce heat to low and maintain inside grill temperature between 225-250 degrees. Use an oven thermometer to gauge internal grill temperature and compare to the outside mounted grill thermometer as a reference). Use protective gloves and hot pads, remove grate; place prepared chips to one end of grill, over lit burners. Close lid and allow chips to begin smoking.

Remove plastic wrap and place meat over unlit burner(s) and away from smoking chips. Place pan of water inside grill for moisture. Close lid and cook approximately 1 to 1 1/2 hours per pound of meat (***see below). Occasionally check internal grill temperature and adjust grill burners as needed, but keep grill lid closed as much as possible. If grill temperature remains too high, slightly prop open grill lid. Shred or slice smoked meat and served with Blue Cheese Tabasco Mayo.

* Rub seasoning may be made from scratch or purchase your favorite grilling rub from the spice section of the grocery store. Try McCormick Grill Mates ‘Steak Rub,’ ‘Montreal Steak,’ ‘Cowboy Rub’ or a combination of commercial and homemade. Blend and experiment. For an easy homemade rub, try 1 tablespoon each: fresh ground pepper, mustard seed, paprika, garlic salt, brown sugar and 1-teaspoon chili powder; mix well.

** Wood chips burn down and need to be replaced when smoking meat over a long period of time. Here are two suggestions to replenish smoking chips. First: Prepare a second pan of chips and add approximately 1 cup water to the pan. Place the pan on the grill burners at the beginning of the smoking process. As the first packet/pan of chips smokes the water evaporates from the second pan of chips and will begin to burn after the first has gone out. Second: This method works only if the grill is large enough to place the meat entirely on one grill grate and remove the second grate over the lit burners. Prepare additional packets of chips. As chips burn out, use long handled tongs to remove the spent packet and place with a fresh one.

***The smoke flavors the meat only during the first few hours of cooking. If you like, after 3-4 hours, remove the brisket from the grill, wrap in foil and bake at 250 degrees for 4-6 more hours or until pull-a-part fork tender (internal temperature of the meat will be between 180-200 degrees). Another method is to place the smoked brisket in a crockpot (meat should touch sides of crock, do not add liquid; as needed, cut the smoked brisket into smaller pieces to fit in the crock) and cook on low 5-7 hours.

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Blue Cheese Tabasco Mayo for Smoked Brisket
4 ounces crumbled blue cheese
1-2 teaspoons Worcestshire sauce
4 green onions, thinly sliced
2/3 cup sour cream
1/3 cup spicy mayonnaise (Tabasco brand)

Stir together all ingredients; refrigerate to blend flavors (if you can wait).

Excellent spread on a hoagie, layered with thin slices smoked beef brisket, topped with tomato and arugula.

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