DEVOUR THE COMPETITION
2019 PHILADELPHIA EAGLES GAMEDAY MAGAZINE 15
Chef Tim Lopez is the first cook for FLIK Hospitality and the
host of the Feeding the Birds podcast, presented by Amoroso’s,
an Official Eagles Entertainment podcast.
DALLAS COWBOYS – SMOKED BEEF BRISKET
Devour the Competition is an initiative created by the Flik Hospitality staff to help
the players prepare for the game through delicious food. The chefs prepare a meal
during the week of the game that is inspired by the Eagles’ opponent. To get ready
for today’s NFC East showdown against the Dallas Cowboys, the chefs crafted
smoked beef brisket.
11 pounds boneless beef brisket
1/4 cup chili powder
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup kosher salt
1/8 cup cumin
1/8 cup coriander
1/2 cup light brown sugar
1/4 cup smoked paprika
1/3 cup black pepper
Preheat oven or smoker to 225 F.
Place a wire rack on a parchment-paper-lined sheet tray. Add all dry
ingredients in a mixing bowl. Mix thoroughly to incorporate all ingredients
evenly. Place the brisket on the wire rack fat side up. Rub brisket evenly
with the spice rub incorporating the entire spice mixture onto brisket.
Place brisket in a smoker or oven and slow roast or smoke for 14 to 16 hours.
After the brisket has smoked 14 to 16 hours, remove from oven or smoker
and let rest for 15-20 minutes before slicing.
Yields approximately 36 four-ounce portions.
This recipe can also be prepared without a smoker, using a slow roasting
method. Regular paprika may be used in place of smoked paprika if using