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Smoked Brisket and Beef Ribs on Vertical Offset Smoker

Smoked Brisket and Beef Ribs On A Vertical Offset_FB

A wise man once said “there’s no such thing as too much beef!”, so here’s how to do smoked brisket & beef ribs – at the same time. This smoked brisket and beef ribs guide also includes tips for water smoking. Hopefully this cook will be enough for dinner…

Brisket & Beef Ribs On A Vertical Offset Smoker

First things first: trimming the beef. Cut off any excess fat or loose meat that will burn while cooking, and remove the membrane from the ribs. If you want to perfect your trimming skills, check out this guide for trimming a brisket.

Once the brisket has been trimmed to perfection, it’s time to inject it. For this recipe you’ll be injecting with a very simple brine:

  • 1 Cup Unsalted Beef Broth
  • 2 Tbsp Magi Liquid Seasoning
  • 1 Tbsp Hot Sauce

Mix these ingredients and use your injection device of preference to inject the brisket.

Next up, the rub. Beef, especially beef brisket, has a very rich flavor. You could even go straight salt & pepper with this one, but this recipe uses a coffee and coco rub that will compliment the beefs’ natural flavor.

  • 1 Cup Beef Rub of preference
  • 1/4 Cup Ground Coffee
  • 1/4 Cup Unsweetened Coco 

Season the brisket liberally, then allow it to “sweat through” the rub for a few minutes.

You can use the same rub on the ribs, or use any other rub you prefer.

Time to start cooking!

Get your vertical smoker up and running at 250ºF, with a few chunks of Pecan wood for smoke. If you are planning to water smoke them, you can add something special to get some extra flavor out of the process. For this guide, 2 pints of Dark Porter and 1/4 cup of pickling spice were added to the water.

Put the brisket on there first. If you want the ribs to finish at the same time, you’ll need to put them on the cooker about 4 hours after the brisket since they need significantly less time.

When the beef ribs are ready, pull them off, wrap them in a towel and place in a cooler to rest for 30 minutes to 1 hour.

The brisket will be ready when core temperature reaches 202ºF in the thickest part. When done, wrap it and place it in a cooler as well.

Enjoy your smoked brisket & beef ribs!

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Greg Mrvich

Greg Mrvich

If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! Find us on YouTube
Greg Mrvich

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