When smoking the pork loin for the pulled pork, I also smoked a brisket of beef. I used a different technique than the one used in the Recipe Club Newsletter last week. I tried something a little different and used the Apollo Grill to smoke the beef.
Following the advice of a seasoned smoker from my favourite butcher Country Meat Cuts, I set about making a brisket. This recipe called for some careful planning ahead. You need to marinate the meat for at least 24 hours before smoking.
In a large, non-reactive dish that will allow your meat to sit covered in the marinade, combine the balsamic vinegar, oliv oil, soy sauce, rice wine and garlic powder. Pat the meat dry with a paper towel and cut off any excessive fat (not that I had to), then season to taste with salt and pepper. Submerge the brisket in the marinade for 24 hours.
When you are ready to smoke the meat, remove it from the marinade, discarding the marinade, and massage the steak spice into the beef.
Smoke at 200°F to 220°F for 5 hours or so. You can use a meat thermometer to know if the beef is done if you are worried about dryness. My cut was small, this was an experiment more than a meal for many, so my smoke time was far less than average.
Remove it from the grill after 5 hours. Carefully shred it using forks, an electric knife or your fingers. It still may be hot. I recommend a chipotle barbecue sauce mixed with something like a Bullseye Bold barbecue sauce in a 60/40 ratio. Combine the shredded beef with the barbecue sauces and serve on fresh rolls with your favourite condiments.
Set up in the pouring rain. This kept the temperature of the day down, which is great for smoking meat.