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UW Smokehouse Brisket

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FM Staff

Yield: 50 servings

1 12 lb. beef brisket
3 oz. house rub (blend of garlic, ginger, mustard cayenne, kosher salt and black pepper)

  1. Score the fat cap of the beef with a sharp knife, rub spices into the slits and bottom side of beef. Place in a smoke and hold oven fat side down with apple wood chips on full smoke (1 hour).

  2. Roast at 200°F for 12 hours. hold at 150°F for 4 hours. slice across the grain and serve.

Submitted by Executive Chef John Marks, University of Wisconsin Hospital and Clinics, Madison, WI

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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