Smoked Beef Brisket. Enjoy Our Restaurant Quality Beef Dinner Recipes While Staying At Home. Learn More Find Deals on Smoked Beef Brisket in Meats on Amazon. After the brisket rests, remove it from the foil.
Remove brisket, and wrap tightly in butcher paper.
Smoking meat always seems to take longer than you plan for, so start early and just let it rest longer.
Texas Style Smoked Beef Brisket is more than a simple recipe, it's a process for melt in your mouth smoked brisket.
You can cook Smoked Beef Brisket using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Smoked Beef Brisket
- You need 5 lb of Beef Brisket.
- It's 1 cup of of my dry rub recipe which can be found on this app.
- It's 1 can of 15oz au jus.
- Prepare 3 tbsp of beef broth concentrate or boilion cubes.
- You need 1 quart of water.
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. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. Unpack the brisket and let it drain in the sink for five minutes or so.
Smoked Beef Brisket instructions
- 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..
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. The meat is generally very tough primarily because it contains an abundant amount of connective tissue, Collagen.
