Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, smoked beef brisket. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Smoked Beef Brisket is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Smoked Beef Brisket is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have smoked beef brisket using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Beef Brisket:
- Take 1 12-14 lb. brisket
- Take 1/4 cup Kosher salt
- Get 1/4 cup course ground black pepper
- Make ready 1/4 cup garlic powder
Make sure the brisket has good marbling. Briskets turn out fall-apart tender because they are laced with fat, both inside and out. Choose a piece of meat with a good "fat cap" - the white layer of fat at the tip of the brisket - and plenty of marbling all over the meat. The only part of the meat without much fat is the flat section.
Instructions to make Smoked Beef Brisket:
- Combine salt, pepper, and garlic powder. Season brisket liberally, wrap in plastic, and let it set in fridge for a few hours.
- Start smoker and bring it to 225° using the wood of your choice. I use pecan or oak.
- Once your smoker has come up to temperature, put the brisket on with a drip pan underneath to catch drippings.
- Once internal temperature has reached 165°, wrap brisket in foil and return to smoker.
- Continue cooking until you reach internal temp of 195°-205° then let rest in cooler for at least an hour. Slice and serve.
Unpack the brisket and let it drain in the sink for five minutes or so. Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked. Score the fat in a cross hatch pattern, just down to the meat fibers. If you aren't in the know, Brisket is a beef cut taken from the muscle around the breast of the cow, and beneath the first five ribs.
So that’s going to wrap this up for this exceptional food smoked beef brisket recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
