Lee's Hickory Smoked Whole Beef Brisket. When you're ready to cook your brisket, ensure you pull it out of the refrigerator at least an hour prior to your starting to cook it. Once it has come to room temperature, melt together the butter and honey in the microwave. How to make burnt ends from beef brisket For more barbecue and grilling For this recipe I'm starting with a whole packer brisket.
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When purchasing a brisket you can get a whole brisket with the point or just a flat.
You can have Lee's Hickory Smoked Whole Beef Brisket using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Lee's Hickory Smoked Whole Beef Brisket
- Prepare 225 of Degrees Preheated Oven.
- It's 8-10 Pound of Whole Beef Packer Brisket.
- Prepare as needed of Your Favorite Rub Seasoning.
- It's as needed of Prepared Yellow Mustard.
- You need as Needed of Water Soaked Hickory Chips.
- It's 24 Ounces of your Favorite Beer.
Look for grain running end to end if possible. A beef brisket is composed of two parts, the flat and the point. The flat section is on the right in the picture. I use a combination of mesquite and hickory wood for smoking briskets because they provide a delicious smoke flavor, burn hotter so less wood is used, and that is how we do it in Texas.
Lee's Hickory Smoked Whole Beef Brisket step by step
- Season Brisket liberally with your rub, and coat well with the yellow mustard. Place in the refrigerator overnight..
- The next day... Let the brisket come to room temperature. Meanwhile prepare your smoker and bring to temperature. I like it to be around 250 degrees..
- Place on smoker fat side up. Let the brisket smoke on low heat for about 3 hours. I'm not trying to cook at this point, just a good long smoke..
- When done smoking, place brisket in a large pan and add your favorite beer and cover. This will become your sauce at the end. Cover and cook in the oven at 225 degrees until done. The time until done will vary. An 8 pound brisket will take around another 6-7 hours in the oven. I cook mine until it jiggles like jello. Internal temperature of around 200 degrees..
- I know this might seem overcooked, but it's not. Let it rest until it comes to room temperature. Refrigerate it overnight. Then you can cut it and get nice slices. Note: After slicing cover well with all the leftover juice's from the pan. Message me with any questions. Enjoy.
Find this Pin and more on Paleo/Primal or at least grain free by A simple and amazing Hickory smoked Beef Brisket. Paleo This oven roast whole beef tenderloin recipe video shows you how to make beef tenderloin the easy. Learn how to make True Smoked Beef Brisket. Remove brisket, and wrap tightly in butcher paper. There's no messing around with our grain-fed beef brisket.
