Smoked Beef Brisket
Smoked Beef Brisket

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoked beef brisket. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cook The Perfect Brisket Dish with Recipe Ideas From Kraft Online Hub. After the brisket rests, remove it from the foil. Remove brisket, and wrap tightly in butcher paper.

Smoked Beef Brisket is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Smoked Beef Brisket is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook smoked beef brisket using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Smoked Beef Brisket:
  1. Make ready 5 lb Beef Brisket
  2. Make ready 1 cup of my dry rub recipe which can be found on this app
  3. Take 1 can 15oz au jus
  4. Take 3 tbsp beef broth concentrate or boilion cubes
  5. Make ready 1 quart water

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. Unpack the brisket and let it drain in the sink for five minutes or so.

Steps to make Smoked Beef Brisket:
  1. Add first two ingredients together then store in air tight container for 12-24 hrs before smoking.
  2. Add rest of ingredients into a small pot and boil until all of the ingredients are well mixed. Let cool.
  3. 6-8 hrs before smoking take the liquids that you boiled and with an injector, inject the brisket. You do not have to use all of the liquid.
  4. Make sure your smoker is ready and maintains 225°F Fahrenheit for 9-12 hrs. Use your favorite wood to smoke with, I used hickory.

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. The meat is generally very tough primarily because it contains an abundant amount of connective tissue, Collagen.

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