Recipe of Any-night-of-the-week Smoked Beef Brisket
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Make Ultimate Smoked Beef Brisket. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Smoked Beef Brisket, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Beef Brisket delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can cook Smoked Beef Brisket using 12 ingredients and 6 steps. Here is how you can achieve it.
We just got a smoker, and this is our recipe for beef brisket! It is quite easy but takes hours of slow cooking, with very little work for a juicy flavorful beef brisket, great on it's own or in soft rolls with your favorite bbq sauce!
Ingredients and spices that need to be Prepare to make Smoked Beef Brisket:
- 1 first cut flat beef brisket, 7 to 10 pounds in size
- 2 tbsp mayonnaise
- 1 SPICE RUB
- 1 tbsp paprika
- 4 tbsp turbino sugar
- 2 tbsp cracked black pepper
- 2 tbsp kosher salt
- 1 tsp cayenne pepper
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cup apple cider or apple juice, more or less as needed
Instructions to make Smoked Beef Brisket
- MAKE SPICE MIX
- Blend all spice mix ingredients in a bowl until well combined.
- Rub mayonnaise all over brisket, sprinkle spice mix all over, you may not use it all just a nice coating. Cover tightly and refrigerate for about 10 to 12 hours.
- Set up smoker to 225 using hickory wood chips. Place seasoned brisket on a rack over a drip pan filled halfway with the apple cider or juice.
- Smoke 1 hour and 15 minutes for EACH POUND of meat you have. Add wood chips as needed. When time is done the temperature should be 185, wrap brisket tight in heavy foil and place in a insulated cooler for at least 1 hour or up to 2 hours to have juices settle. At this point either carve and eat or refrigerate covered for later.
- When you carve it cut against the grain in thin long slices, serve sliced as is or in soft toasted rolls with you r favorite bbq sauce for dipping!
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