Lee's Hickory Smoked Whole Beef Brisket
Lee's Hickory Smoked Whole Beef Brisket

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lee's hickory smoked whole beef brisket. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Should I inject a smoked beef brisket? In the end your flavor preference is what is key and the meat. We generally are not injecting smoked briskets As we said, be sure when at your local butcher you buy a whole packer versus just the flat.

Lee's Hickory Smoked Whole Beef Brisket is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Lee's Hickory Smoked Whole Beef Brisket is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lee's hickory smoked whole beef brisket using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lee's Hickory Smoked Whole Beef Brisket:
  1. Prepare 225 Degrees Preheated Oven
  2. Get 8-10 Pound Whole Beef Packer Brisket
  3. Make ready as needed Your Favorite Rub Seasoning
  4. Make ready as needed Prepared Yellow Mustard
  5. Get as Needed Water Soaked Hickory Chips
  6. Take 24 Ounces your Favorite Beer

Smoking a brisket is an art. An art that seems super scientific and maybe impossible to master. So let's change that and break it down to be something super This helps the whole brisket cook more evenly. Depending on your smoker, you might want to rotate the brisket once or twice during the cook.

Steps to make Lee's Hickory Smoked Whole Beef Brisket:
  1. Season Brisket liberally with your rub, and coat well with the yellow mustard. Place in the refrigerator overnight.
  2. The next day… Let the brisket come to room temperature. Meanwhile prepare your smoker and bring to temperature. I like it to be around 250 degrees.
  3. Place on smoker fat side up. Let the brisket smoke on low heat for about 3 hours. I'm not trying to cook at this point, just a good long smoke.
  4. When done smoking, place brisket in a large pan and add your favorite beer and cover. This will become your sauce at the end. Cover and cook in the oven at 225 degrees until done. The time until done will vary. An 8 pound brisket will take around another 6-7 hours in the oven. I cook mine until it jiggles like jello. Internal temperature of around 200 degrees.
  5. I know this might seem overcooked, but it's not. Let it rest until it comes to room temperature. Refrigerate it overnight. Then you can cut it and get nice slices. Note: After slicing cover well with all the leftover juice's from the pan. Message me with any questions. Enjoy

Ultra tender, juicy Slow Cooker Beef Brisket smothered in a homemade BBQ Sauce. Slow cooker, pressure cooker or stove - then caramelise on To-die-for Beef Brisket recipe that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce. The mini sliced Richs Hickory Smoked Whole Beef Brisket BBQ-B-Q is made with beef slices and a balanced combination of tomato sauce molasses and brown sugar. It makes a great appetizer and entree option.

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