Smoked Beef Brisket
Smoked Beef Brisket

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, smoked beef brisket. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Smoked Beef Brisket is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Smoked Beef Brisket is something that I have loved my entire life. They’re fine and they look wonderful.

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To get started with this recipe, we must first prepare a few ingredients. 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:
  1. Prepare 1 cup brown sugar
  2. Prepare 1 1/2 cup kosher salt
  3. Get 2 tbsp paprika
  4. Prepare 1 tbsp garlic powder
  5. Make ready 1 tsp onion powder
  6. Get 1 tsp ground cumin
  7. Prepare 10 lb beef brisket

You need a brisket that is now as delicate as could reasonably be expected. Take the brisket and parity it over your hands. After the brisket rests, remove it from the foil. This is called the Texas crutch.

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!

After the brisket rests, remove it from the foil. This is called the Texas crutch. Wrapping allows the internal temperature to rise faster. Peach or pink butcher paper is more breathable than foil, which translates to less of a pot roast flavor. Coat the brisket all over with the mustard and evenly cover with a spice rub.

So that’s going to wrap it up for this special food smoked beef brisket recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!