Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, smoked beef brisket. One of my favorites. For mine, I will make it a bit unique. 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Smoked Beef Brisket is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook smoked beef brisket using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Beef Brisket:
- Take 5 lb Beef Brisket
- Take 1 cup of my dry rub recipe which can be found on this app
- Get 1 can 15oz au jus
- Take 3 tbsp beef broth concentrate or boilion cubes
- Prepare 1 quart water
Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. 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.
Instructions to make Smoked Beef Brisket:
- Add first two ingredients together then store in air tight container for 12-24 hrs before smoking.
- Add rest of ingredients into a small pot and boil until all of the ingredients are well mixed. Let cool.
- 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.
- 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.
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. Over the course of a long cook, brisket's fat will render and connective tissue will break down, making this cut of meat an optimal choice for extended smoking.
So that is going to wrap this up with this special food smoked beef brisket recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
