Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, smoked brisket. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Smoked Brisket is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Smoked Brisket is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have smoked brisket using 5 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Brisket:
- Prepare 1-3 -5 pound corned beef brisket
- Get Salt and Pepper
- Prepare Apple juice
- Get Apple Cider Vinegar
- Take Plenty of real smoke
Making barbeque brisket takes a little longer than opening a package of hotdogs and throwing them on the grill. But the melt-in-your-mouth tenderness and smoky taste of brisket makes the process entirely worth it. You've just smoked your brisket for hours, it's got a delicious-looking bark, and it's ready to come out of the smoker. This is another point where patience is key.
Instructions to make Smoked Brisket:
- Cut off fat cap until it is about 1/4 inch. Rub mustard on the brisket all over then add salt and pepper.
- Heat your smoker to 225degrees F and add brisket fat on the top.
- I add apple juice and some apple cider vinegar to a spray bottle.
- Spritz the brisket every half hour
- When the brisket hits 160f (this is what is called the stall temp)
- Remove the brisket and wrap in either butchers paper or aluminum foil.
- Put brisket back on the smoker for another 3-4 hours or until internal temp is 205F. (I know a lot of you are saying what 205F internal temp, but yes the finale temp needs to be 200F the minimum.)
- Remove brisket at the internal temp of 205f and let it sit for about 30-45 minutes. Slice and serve.
- The meat will be pink inside due to smoking low heat and long time, not high heat.
- Expected time for smoking is 8-10 hours
Don't just dive in and start slicing it yet. It is important to let the brisket rest for at least an hour (or as long as a few hours). Too hot and the brisket will be dry, too low and you'll have given up and gone to bed long before the brisket is cooked. Add a handful of coal every half an hour or so, on top of the burning coals, to keep the heat even. Add soaked wood chips straight onto the coals, but around the edge, so that they smoulder and smoke slowly without altering the temperature.
So that’s going to wrap it up for this special food smoked brisket recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!