Smoked Beef Brisket
Smoked Beef Brisket

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, smoked beef brisket. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

After the brisket rests, remove it from the foil. Remove brisket, and wrap tightly in butcher paper. Smoking meat always seems to take longer than you plan for, so start early and just let it rest longer.

Smoked Beef Brisket is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Smoked Beef Brisket is something that I have loved my entire life.

To begin with this particular recipe, we have to 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. Make ready 1 cup brown sugar
  2. Make ready 1 1/2 cup kosher salt
  3. Take 2 tbsp paprika
  4. Prepare 1 tbsp garlic powder
  5. Take 1 tsp onion powder
  6. Take 1 tsp ground cumin
  7. Prepare 10 lb beef brisket

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. Trim the fat so it's one-quarter to one-half inch thick.

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!

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. Behold the best smoked BBQ beef brisket recipe ever!

So that is going to wrap it up with this exceptional food smoked beef brisket recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!