Smoked Beef Brisket. Trim the brisket fat and season liberally with the dry rub. After the brisket rests, remove it from the foil. Place brisket, fat side down on grill grate.
All you need is salt, pepper, smoke, and time, and you're on your way to eating the best beef brisket of your life.
I totally understand how intimidating it can be to smoke a huge, expensive brisket for the.
Make sure the brisket has good marbling.
You can have Smoked Beef Brisket using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Smoked Beef Brisket
- Prepare 6-15 Lb of Beef Brisket.
- You need 1 of Beer.
- It's of For The Rub:.
- It's 1/3 cup of Salt.
- You need 1/3 cup of Coarse Ground Black Pepper.
- It's of For The Binder:.
- You need of Olive Oil.
Briskets turn out fall-apart tender because they are laced with fat, both inside and out. Choose a piece of meat with a good "fat cap" - the white layer of fat at the tip of the brisket - and plenty of marbling all over the meat. The only part of the meat without much fat is the flat section. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
Smoked Beef Brisket step by step
- Trim fat from Brisket leaving about 1/4 inch fat layer..
- Coat with olive oil by hand. Coat with the salt and pepper rub, as much as you see fit..
- Pre heat smoker to 225 degrees Fahrenheit..
- Place Brisket in the smoker, add meat probe. Smoke until internal Temp is 165 degrees Fahrenheit..
- Remove Brisket from smoker. Foil wrap the Brisket completely. Add the beer before sealing the foil..
- Place back into smoker, add meat probe. Smoke until internal Temp is 202 degrees Fahrenheit..
- Remove Brisket from smoker, let sit in foil for 30 minutes..
- Slice Brisket, place slices in a roll. Add some BBQ sauce if you wish. Maybe some coleslaw and baked beans on the side,. Mmmmmm.
- Enjoy!.
Unpack the brisket and let it drain in the sink for five minutes or so. Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked. Score the fat in a cross hatch pattern, just down to the meat fibers. If you aren't in the know, Brisket is a beef cut taken from the muscle around the breast of the cow, and beneath the first five ribs.
