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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mike's bbq flat smoked brisket & choice short ribs. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mike's BBQ Flat Smoked Brisket & Choice Short Ribs is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook mike's bbq flat smoked brisket & choice short ribs using 17 ingredients and 16 steps. Here is how you cook that.

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

Pat with your hand to help the seasonings stick. Smoked brisket flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing. Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal.

Steps 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!

The smoking method creates a moist smoked brisket that is ideal for slicing. Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal. You can cook this brisket on a tray or directly on the smoker. You can buy a whole brisket with both the point and flat connected, but for this recipe we recommend going with just the flat by itself. The flat will be uniform in shape and color, with a thick fat cap.

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