Stone & Webster’s “smokestack Experience” Recipe
Dive into the bold flavors of Stone & Webster’s 'Smokestack Experience,' where tender, slow-smoked meats meet a symphony of house-made sauces and spices. This dish is a celebration of smoky perfection, served alongside a medley of seasonal vegetables and warm, freshly baked cornbread. Each bite transports you to a backyard BBQ paradise, ensuring a memorable dining experience that will leave your taste buds craving more.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Brisket
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub this spice mixture all over the beef brisket, ensuring it is well coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
Set Up the Smoker
Preheat your smoker to 225°F (107°C) and add wood chips of your choice for smoking (hickory or mesquite works well).
Smoke the Brisket
Place the marinated brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (91°C). During the last hour of cooking, mix the apple cider vinegar, beef broth, and liquid smoke together, and baste the brisket with this mixture every 30 minutes.
Rest the Brisket
Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing.
Assemble the Sandwiches
Slice the brisket against the grain and serve it on buns topped with coleslaw.