HOTLINE: Saturday, Aug. 4

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The Dog Days of Summer event is taking place today at Murphy Park (58th and Glendale avenues) in downtown Glendale from 7 to 10 a.m. Pet supplies and food are being collected to benefit Sun Valley Animal Shelter. For a wish list of items needed, visit www.sunvalleypets.org. For more details on the donation drive and the overall event, check out www.visitglendale.com or call the Glendale Convention & Visitors Bureau at 623-930-4500.


The Boys & Girls Clubs of Greater Scottsdale provides more than 16,000 Valley youth with a positive, supervised and fun environment to explore their power of potential. The organization's nine branches and 12 outreach sites are located in Scottsdale, Phoenix, Mesa, Fountain Hills and the Salt River Pima-Maricopa and Hualapai Indian Communities. For more information, visit www.bgcs.org.


Bobby Q's
8501 N 27th Avenue
Phoenix, AZ 85051
www.bobbyq.net
602-995-5982
 
Smoked Sliced Beef Brisket

Ingredients
1, 9-12 lb. beef brisket, with the top point attached
½ cup of Bobby-Q Seasoning or your favorite mixes of spices
1-2 cups of your favorite wood chips, or enough to cover bottom of roasting pan
1-2 cups of water to soak wood chips
Baking rack
Cooking thermometer
Aluminum pan large enough to fit brisket

Steps 
1. Season the whole brisket in Bobby-Q seasoning, or your favorite mixes of spices. After thoroughly rubbing the brisket with seasoning, cover it with foil and let refrigerate overnight.

2. Soak your favorite wood chips in water for about an hour. Then line the bottom of an aluminum baking pan with enough soaked chips to cover. Place a raised metal baking rack in the pan over the wood chips, leaving enough space so that the wood chips don't touch the bottom of the rack.

3. Rearrange the bottom oven rack one notch underneath the middle toward the bottom of the oven.

4. Preheat your grill or conventional oven to 210 degrees. If you are using a conventional oven, make sure the area is well ventilated.

5. Place the brisket on top of the metal baking rack, directly over the soaked wood chips. Stick the thermometer in the center, or least fatty area of the brisket, and let cook for 6-15 hours or until internal temperature is around 190 degrees or so. It's important to never let cooking meat unattended. Check the temperature every 2 hours or so.

6. Once the brisket reaches the desired internal temperature, remove from oven or grill and keep in a cooler for 2 hours or so.

7. To serve, slice brisket on a downward side angle and serve with your favorite BBQ sauce and sides.


Buy a large brisket -with the point attached (top piece which is sometimes removed)
Season with Bobby Q brisket seasoning - refrigerate overnight
Bring smoker up to 210 degrees
Place brisket in smoker in indirect heat/smoke area for approximately 12-15 hours, or until internal temp is around 190 or so
Hold in a cooler for a couple hours


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