Brisket Stew

Directions

1. Preheat smoker to 225 degrees.
2. Season the brisket generously with BBQ General SPG rub and let it rest at room temperature for 20 minutes.
3. Place the brisket directly on the smoker. Smoke for roughly 3 hours until the internal temp of the brisket reaches 165 degrees.
4. Chop all your vegetables into a medium dice.
5. In a large dutch oven, saute the vegetables over medium high heat in the cooking oil.
6. Cut the brisket into 1” cubes and add to the pan.
7. Once the vegetables are translucent, deglaze with the red wine for 2 minutes.
8. Add beef broth and thyme. Bring the stew to a boil and then reduce the heat to a simmer.
9. Cover and cook for about 2 hours until the meat is tender.
10. Add the potatoes. Cover and cook for an additional 20-30 minutes until the potatoes are fork tender.
11. Use a slotted spoon to remove all the solids from the stew.
12. Bring the remaining liquid to a simmer.
13. Melt the butter in the microwave and then stir in the flour. Microwave for another 30 seconds.
14. Add the roux to the simmering liquid and stir to thicken.
15. Once thick, add the solids back to the stew.
16. Season if necessary.
17. Enjoy!