Smoked Beef Brisket

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked beef brisket. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Trim the brisket fat and season liberally with the dry rub. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil. Prepare the smoker according to manufacturer's. Remove brisket, and wrap tightly in butcher paper.

Smoked Beef Brisket is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Smoked Beef Brisket is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook smoked beef brisket using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Smoked Beef Brisket:
  1. Get 1 cup brown sugar
  2. Take 1 1⁄2 cup kosher salt
  3. Get 2 tbsp paprika
  4. Get 1 tbsp garlic powder
  5. Get 1 tsp onion powder
  6. Take 1 tsp ground cumin
  7. Prepare 10 lb beef brisket

When smoking a brisket, you must keep the smoke thin and blue. If you are billowing out thick, black smoke you are going to ruin the brisket. Since it will be cooking for hours, you have to manage the fire to make sure you don't over smoke the meat. This is why wrapping is a good idea if you are not great at managing the fire.

Steps 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!

Since it will be cooking for hours, you have to manage the fire to make sure you don't over smoke the meat. This is why wrapping is a good idea if you are not great at managing the fire. What's the best way to get bark on brisket? The best way to get a brisket bark is to trim down the meat's fat to just ¼ inch thick. When the smoker is ready, insert a meat thermometer into the thickest part of your brisket, making sure to hit the meat portion rather than the fat.

So that is going to wrap it up with this special food smoked beef brisket recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!