Smoked Beef Brisket
Smoked Beef Brisket

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, smoked beef brisket. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked Beef Brisket is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Smoked Beef Brisket is something which I have loved my whole life.

At the end of the day, smoked beef brisket is not about a recipe, it's a process you can only learn by practicing using a few key milestones while you smoke it. Use this guide to master your smoked. Before the brisket hits the smoker, rinse it in lukewarm water and pat dry with paper towels.

To get started with this recipe, we have to first prepare a few ingredients. You can have smoked beef brisket using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Smoked Beef Brisket:
  1. Prepare 1 cup brown sugar
  2. Prepare 1 1/2 cup kosher salt
  3. Take 2 tbsp paprika
  4. Get 1 tbsp garlic powder
  5. Get 1 tsp onion powder
  6. Get 1 tsp ground cumin
  7. Get 10 lb beef brisket

Slow cooker, pressure cooker or stove - then caramelise on the BBQ or oven! Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue.

Instructions to make Smoked Beef Brisket:
  1. Mix dry ingredients well in a bowl
  2. Prepare brisket by trimming the fat cap down to around 1/4 inch. Don't go thinner, thicker is fine.
  3. Coat the brisket with dry rub and rub in. The whole brisket should have a brown red color when done.
  4. Wrap brisket in plastic wrap and refrigerate for 24 hours.
  5. Prepare your smoker for a long, 'low and slow' cook. I cook my brisket at 215°F for 16 hours, and always make sure the water pan has ample water. I use hickory for my smoke
  6. Smoke it! It's done when the internal temperature is 190-200 degrees. When smoking the temperature will get into the 160's quickly but don't worry, it will stay there for hours as the fat and connective tissue renders. This is the magic of low and slow.
  7. Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours
  8. Remove from cooler, unwrap and slice against the grain. Enjoy!

You shouldn't let There is a lot of great advice whether you are smoking your first brisket or you've done this many. Learn how to make True Smoked Beef Brisket. In fact, Smoked Brisket is considered the "National Dish of Texas." Briskets are a very tough piece This is how beef brisket became a meat staple in Texas. This smoked beef brisket is a must try recipe for a summer cookout. Nothing beats the flavor of aTender Brisket!

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