Smoked Beef Brisket. Get just the right utensils for the job. Free UK delivery on eligible orders Check Out Smoked Beef on eBay. Fill Your Cart With Color today!
You do not need to add much seasoning to improve on the already fantastic flavor. Our seasoning is a simple mix of equal parts salt, pepper, and garlic powder. If you don't like garlic, then you can leave it out.
Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, smoked beef brisket. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Smoked Beef Brisket is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Smoked Beef Brisket is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can have smoked beef brisket using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Beef Brisket:
- {Make ready 1 cup of brown sugar.
- {Take 1 1/2 cup of kosher salt.
- {Make ready 2 tbsp of paprika.
- {Make ready 1 tbsp of garlic powder.
- {Prepare 1 tsp of onion powder.
- {Take 1 tsp of ground cumin.
- {Make ready 10 lb of beef brisket.
Picking the Brisket The way to a decent smoked brisket is purchasing a fair bit of meat. You need a brisket that is now as delicate as could reasonably be expected. Take the brisket and parity it over your hands. Coat the brisket all over with the mustard and evenly cover with a spice rub.
Instructions to make Smoked Beef Brisket:
- Mix dry ingredients well in a bowl.
- Prepare brisket by trimming the fat cap down to around 1/4 inch. Don't go thinner, thicker is fine..
- Coat the brisket with dry rub and rub in. The whole brisket should have a brown red color when done..
- Wrap brisket in plastic wrap and refrigerate for 24 hours..
- 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.
- 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..
- Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours.
- Remove from cooler, unwrap and slice against the grain. Enjoy!.
Place the brisket point side up into the smoker. Add your wood, and probe the centre of the brisket with a digital thermometer before you begin cooking. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don't refrigerate. Cover with a lid or foil and place in the oven. This is called the Texas crutch.
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