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Are you a football and chest fan?
If so, you’ll want to check out this beloved recipe from retired Dallas Cowboys quarterback Tony Romo.
The 42-year-old focused on grilling as a spokesperson for Beef. That’s what’s for dinner. — a US marketing initiative managed by the National Cattlemen’s Beef Association.
It is funded by the association’s Beef Checkoff program.
One of Romo’s favorite dishes is a classic smoked beef brisket recipe, a beef commission representative told Fox News Digital.
The recipe is surprisingly easy to make, but it does require a BBQ smoker and lots of patience.
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Here’s how you can make smoked beef brisket at home straight out of Tony Romo’s Grilling Playbook.
Materials you will need
Wood chunks, chips, pellets or charcoal
bowl and plate
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1 whole beef brisket (12 to 13 pounds)
¼ cup granulated garlic
¼ cup sweet paprika
¼ cup cracked black pepper
2 tablespoons kosher salt
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1. Prepare the smoker with wood chips, chips, pellets or charcoal according to the manufacturer’s instructions.
2. Preheat smoker to 225 degrees Fahrenheit.
3. Combine granulated garlic, sweet paprika, black pepper and kosher salt in a bowl.
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- Tip 1: Trim fat from whole breast cuts which can interfere with spice distribution. Alternatively, you can substitute a whole brisket for a brisket or brisket, which contain less fat.
- Tip 2: If you want to speed up the cooking time, the “Texas Crutch” method can be used, which involves using aluminum foil to trap the heat and shorten the overall smoke time. To do this, the brisket should be cooked for 3 hours before being wrapped in foil and returned to the smoker for its remaining cooking time.
4. Sprinkle and press the spice mixture into the brisket, making sure it is evenly distributed on all sides.
5. Insert an oven-safe meat thermometer into the thickest part of the breast. The thermometer’s temperature probe must not rest on grease.
6. Place the brisket on a rack inside the smoker. Follow the manufacturer’s instructions on meat placement.
seven. Set a timer. The brisket can be cooked in the smoker for up to 12 hours. The timing ultimately depends on the smoke flavor desired by the cook.
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Classic Smoked Breast Two Ways
If the cook wants an easy-to-slice brisket, the brisket should be removed from the smoker after 10.5 to 11 hours or when the meat reaches an internal temperature of 195 degrees Fahrenheit.
If the cook wants a brisket that can be shredded or cut into pieces, the brisket should be removed from the smoker at 12 p.m. or when the meat reaches an internal temperature of 205 degrees Fahrenheit.
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This original recipe belongs to Beef. That’s what’s for dinner. and was shared with Fox News Digital.