Smoked Beef Brisket
Smoked Beef Brisket

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked beef brisket. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

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

The ingredients needed to make Smoked Beef Brisket:
  1. Take 1 cup brown sugar
  2. Get 1 1/2 cup kosher salt
  3. Take 2 tbsp paprika
  4. Make ready 1 tbsp garlic powder
  5. Get 1 tsp onion powder
  6. Make ready 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 with this special food smoked beef brisket recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!