Kingsford University is a once in a lifetime opportunity to go hang out with like-minded foodies, learn new food trends, grilling techniques and eat like a king-or in my case, a Queen..
This year Kingsford U was held in the lively city of Las Vegas where got the chance to watch Kingsford’s own Bobby Labonte compete in the Nascar Sprint cup at the Las Vegas Motor Speedway.
Las Vegas Motor Speedway- Go #47!! Kingsford’s own Bobby Labonte!
While roaming the stadium, my friend Chris from Nibblemethis.com and I decided to do some “mullet spotting”. We also decided to try the “deep fried ravioli” in the spirit of trying street food. Note the “deep fried twinkies” sign behind mullet number one. These were just too funny not to share with you all!
Kingsford University kicked off tailgating style in a tent in the parking lot outside of the stadium. Outside of the race pit, Chris Lilly showed off the pit he was cooking on, a Pitmaker pit with built in flatscreen TV and bose speakers. Now that’s what I”m talking about.
This is the FIRST in a series of post of food trends, techniques and ideas I learned while at Kingsford U. The first thing we are going to talk about is Chris Lilly, of Big Bob Gibson’s BBQ, and his techniques for cooking award winning Brisket. (For those of you who are not in the know, Chris has won Memphis in May like 6 times so this recipe is NO Bull!!)
Chris cooked a Beef Brisket Flat (see definition of a flat here) and he gives us his techniques for the perfect finish in the video above.
His actual recipe for Barbecue Beef Brisket is below.
Chris Lilly’s Barbecue Beef Brisket Recipe: (courtesy of Chris Lilly on behalf of Kingsford Charcoal)
Kingsford University Part 1: Chris Lilly's Barbecued Beef Brisket Recipe and the Mullets of Nascar
Description
8-10 Servings; 30 minutes Prep time, 5-6 hours cook time (low and slow)
Ingredients
Ingredients:
-
- 1 beef brisket FLAT (5–6 pounds)
- 1 tablespoon beef bullion base (look in your soup stock aisle at the grocery store)
- 1 cup beef broth
- Dry Rub Recipe:
- 1/2 tblsp salt
- 1/2 tblsp paprika
- 1/2 tblsp black pepper
- 1/2 tblsp sugar
- 1/2 teaspoon garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/8 teaspoon ground coriander
Instructions
- Build a charcoal fire (this recipe calls for Kingsford charcoal) for indirect cooking by situating the coals on only one side of the grill (other side empty).
- Cover the entire brisket with the beef bullion past. In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub. When the cooker reaches 225 degrees, place the beef brisket on the indirect side of the grill and close the lid. Cook for 4 hours until the internal temperature of the brisket reaches 160 to 170 degrees.
- Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. Pour the beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1-2 hours, until the internal temp of the brisket reaches 185 degrees.
- Remove the baking dish from the grill and let the meat rest undisturbed for 20-30 minutes (this is so the juices can redistribute). When serving, slice the brisket across from the grain.
Here’s your secret to success- competition style BBQ Brisket, straight from the pit of Chris Lilly!
Wow, nothing like a smoked twinkie mullet. You and Chris got up to no good I see.
Good times….
Yipeee! Mullets AND a cameo by my ultra fast red Thermapen in the video!
Love the post on the Brisket that Chris Lilly did in Vegas. I was thinking about a mullet just the other day:)
What a great photo gallery! I don’t think I spotted any of those beautiful mullets! Great eye! I can say from experience that Chris Lilly’s brisket is INCREDIBLE!
Great meeting you in Vegas!
I still have a hard time choosing my favorite, “red boots” or “raccoon humping the back of my head”.
I had a wonderful time hanging out with you guys last weekend. I have forewarned Alexis that she is going to have a blast at your class here in Knoxville in June!
You have no idea how jealous I am that you got to go and I didn’t. Thanks for letting me live vicariously through your blog posts.
Coming by for Chris at Nibble Me This. If he recommends you I know I’ll love what yo have cooking!
HI Martha!
Thank you for stopping by! I look forward to getting your feedback and hearing your favorite recipes!
Happy Grilling!
Robyn
Feel the raw mulletude!
I had a blast hangin’ with you, grrrl!
John
I
was wanting to know the internal temp for raccon when done and what temp to cook at for how long I like 225 for most large meats thinking of doing it whole like hog or goat any thoughts
Gary-
I’ve never done raccoon before. I bet there is a lot of good info if you go to the Barbecue Brethren forum. http://www.bbq-brethren.com/forum/ Good luck!! 😉
Step 2 says to “Cover the entire brisket with the beef bullion past”.
What’s that supposed to mean?
Hi Jim, might have been a typo- should say Beef Bullion paste. You can find it in the grocery store, usually in the soup and bullion section.
I followed this recipe & although it had a great flavor, it was a little too firm in the middle compared to the outer third.