SMOKED BRISKET
I was looking for a brisket recipe online and found a couple I liked. I incorporated from two different sites. The rub is from www.fromaway.com and most of the cooking instructions are from food network. It turned out great! So I need to write it down so I don't forget how to do it.
Provided by countrylivin4me_333
Categories Low Cholesterol
Time P1DT5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- The day before you are ready to cook: Remove brisket from store packaging, and trim fat to between 1/8 and 1/4 of an inch. Using a knife, cut thin slits in a crosshatch pattern on the fat, taking care not to cut through into the meat.
- Combine all seasonings in a bowl, and toss a few times to combine. Rub generously all over the brisket, top and bottom. Wrap tightly in plastic wrap and refrigerate overnight.
- The next day, remove brisket from the fridge and unwrap, allowing the meat to come to room temperature before cooking, about one hour. While the brisket comes up to temperature, soak your hickory chunks in a bowl of water, and light the smoker. Bring the smoker to 225 degrees, and add soaked hickory. Line the drip pan with foil, and fill tray halfway with about a cup of the water.
- Load brisket fat side up into top rack of smoker, as far away from your heat source as possible.
- Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with apple juice and olive oil every time you add new coals. Try not to lift the lid of the grill at any other time.
- When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice against the grain. Serve with BBQ sauce on the side.
Nutrition Facts : Calories 25.5, Fat 0.5, SaturatedFat 0.1, Sodium 1747, Carbohydrate 5.5, Fiber 0.8, Sugar 3.5, Protein 0.6
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Pakistan Independence
[email protected]This recipe is perfect for a special occasion. The brisket was cooked to perfection and everyone loved it.
Kick Mama
[email protected]I'm not a big fan of brisket, but I really enjoyed this recipe. The meat was very flavorful.
Dave Siale
[email protected]This recipe is a little time-consuming, but it's worth it. The brisket was so tender and juicy.
Jackson Molora
[email protected]I've made this recipe several times and it always turns out great. It's my go-to recipe for smoked brisket.
Ndonie Lindiwe
[email protected]This recipe is definitely a keeper. The brisket was cooked to perfection.
Jesus Colocho
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the brisket.
Evelyn Byrne
[email protected]This recipe is a winner! The brisket was so tender and flavorful. I highly recommend it.
S Asif
[email protected]Amazing recipe! The brisket was fall-apart tender and the flavor was incredible.
Diwakar Khulal
[email protected]I followed the recipe exactly and the brisket turned out perfect. My family loved it!
Froggie Lake
[email protected]This recipe is a must-try for any brisket lover. The meat was so tender and flavorful, and the smoke ring was beautiful.
Abd Alrzaq
[email protected]The brisket was cooked to perfection and the flavor was out of this world. I will definitely be making this again.
Malcom Hapaguti
[email protected]This recipe was easy to follow and the brisket turned out delicious. I would definitely recommend it to anyone looking for a great smoked brisket recipe.
Monica Ramos
[email protected]I've tried many smoked brisket recipes, but this one is by far the best. The rub is amazing, and the meat cooks up so juicy and tender.
Hamza Nazeer
[email protected]This smoked brisket recipe is a keeper! The meat was so tender and flavorful, and the smoke ring was perfect. I'll definitely be making this again.