Smoked Brisket. For optimal flavor, use Super Smoke if available. Prepare the smoker according to manufacturer's. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
A whole BBQ beef brisket (a.k.a. packer's cut brisket) is a huge hunk of cow that comes off the smoker deep ebony in color, almost black, looking more like a meteorite than a meal. But it is not burnt, and beneath the crust is the most tender, juicy, meat full of husky, beefy flavor. Brisket has earned a reputation for being unforgiving for the amateur cook.
Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, smoked brisket. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Smoked Brisket is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They are fine and they look wonderful. Smoked Brisket is something which I've loved my whole life.
For optimal flavor, use Super Smoke if available. Prepare the smoker according to manufacturer's. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
To begin with this recipe, we must first prepare a few ingredients. You can have smoked brisket using 5 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Smoked Brisket:
- {Make ready 1-3 of -5 pound corned beef brisket.
- {Prepare of Salt and Pepper.
- {Make ready of Apple juice.
- {Make ready of Apple Cider Vinegar.
- {Get of Plenty of real smoke.
Unlike a steak, brisket requires a lot of time to convert the connective tissue into smokey goodness. While braised brisket or corned beef are both common ways methods, traditional low and slow barbecue is hands down the best way to prepare your smoked beef brisket. To smoke a brisket, you have to commit yourself. Smoking a brisket takes a lot of time, and requires the outlay of more than just a few dollars of your hard earned cash.
Steps to make Smoked Brisket:
- Cut off fat cap until it is about 1/4 inch. Rub mustard on the brisket all over then add salt and pepper..
- Heat your smoker to 225degrees F and add brisket fat on the top..
- I add apple juice and some apple cider vinegar to a spray bottle..
- Spritz the brisket every half hour.
- When the brisket hits 160f (this is what is called the stall temp).
- Remove the brisket and wrap in either butchers paper or aluminum foil..
- Put brisket back on the smoker for another 3-4 hours or until internal temp is 205F. (I know a lot of you are saying what 205F internal temp, but yes the finale temp needs to be 200F the minimum.).
- Remove brisket at the internal temp of 205f and let it sit for about 30-45 minutes. Slice and serve..
- The meat will be pink inside due to smoking low heat and long time, not high heat..
- Expected time for smoking is 8-10 hours.
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You might even have to set your alarm clock to wake you in the wee hours of the morning to get that brisket cooking in time to have it done for supper. Add oak or hickory wood to the firebox. Transfer the brisket to the smoker grates. Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker.
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