July 14, 2016 Page 5 VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 7/28/16. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 7/28/16. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Ancho Chile Rubbed Smoked Beef Brisket Ingredients • 1 Whole Omaha Steaks Brisket for smoking • 2 cups white vinegar • 2/3 cup yellow mustard • 3/4 cup Omaha Steaks Ancho Chile Rub • 4 cups Ancho Chile Smoking Spritzer, divided (recipe below) • 8 cups apple or cherry wood chips, soaked in water Preparation 1. Remove brisket from bag and rinse with white vinegar then rinse with water. Dry completely using paper towels. 2. Slather brisket generously with yellow mustard. Rub generously with ancho chile rub and inject with 1 cup Ancho Chile Smoking Spritzer. 3. Prepare smoker using 1 chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit. Make sure water pan is full and adjust vents until smoker maintains a temperature between 225 and 250 F. 4. Place brisket on smoker fat side up and brush smoking spritzer over top. Every hour, check smoker temp, squirt with smoking spritzer and add handful of wood chips. 5. After 3 hours, flip brisket fat side down and squirt with spritzer. After 6 hours, flip brisket fat side up. Wrap heavy duty foil around the last 3-4 inches of brisket tip to prevent it from drying out. Restock water pan and add lump charcoal as needed. Adjust vents until temperature is between 225 and 250 F. Beginning at 8 hours, check internal temperature every hour and apply spritzer and wood chips as needed. Between 11-13 hours, when internal temperature is between 195 and 200 F, if fork slides easily into brisket, it is done. 6. Let brisket rest for 1-2 hours before slicing and serving. Recipe by omahasteaks.com, provided by BPT. Prep time: 1 hour, Cook time: 11-13 hours, Rest time: 1-2 hours
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