Lee's Hickory Smoked Whole Beef Brisket. How to make burnt ends from beef brisket For more barbecue and grilling For this recipe I'm starting with a whole packer brisket. If you can find just the point, it's perfectly ok Now it's time to fire up the smoker, I'm using my Ole Hickory Pit for this cook but as always any smoker. 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.
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.
Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce.
You can cook 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
- You need 225 of Degrees Preheated Oven.
- Prepare 8-10 Pound of Whole Beef Packer Brisket.
- You need as needed of Your Favorite Rub Seasoning.
- You need as needed of Prepared Yellow Mustard.
- You need as Needed of Water Soaked Hickory Chips.
- It's 24 Ounces of your Favorite Beer.
Chopped and seasoned beef brisket with barbeque sauce. This large container of beef brisket makes the prep for your next barbeque or large gathering that much easier. It has a hickory smoked flavor throughout which tasets like it was just on. Find this Pin and more on Paleo/Primal or at least grain free by A simple and amazing Hickory smoked Beef Brisket.
Lee's Hickory Smoked Whole Beef Brisket instructions
- 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.
Paleo This oven roast whole beef tenderloin recipe video shows you how to make beef tenderloin the easy. The brisket will end up charred and crusty on the outside and tender in the center with a glowing pink smoke ring that is the tell-tale sign of Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan) Note: Whole briskets often come encased in a thick layer of fat. Perfect for professional smokers and hobbyists. Includes both the flat-cut and point. Directions Remove the brisket from the bag and rinse with white vinegar then rinse with water.
