Smoked Beef Brisket. Get just the right utensils for the job. Free UK delivery on eligible orders Farmdrop: The Online Grocer Providing Fresh, Local Food, Delivered To Your Door. Huge Range Of Locally Sourced Food, Drinks & More.
Brisket is one of the eight primal cuts of beef. It is cut from the breast and includes those tough superficial and deep pectoral muscles. The "packer cut" is the best for smoking. You can have Smoked Beef Brisket using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Smoked Beef Brisket
- It’s 6-15 Lb of Beef Brisket.
- Prepare 1 of Beer.
- It’s of For The Rub:.
- It’s 1/3 cup of Salt.
- It’s 1/3 cup of Coarse Ground Black Pepper.
- Prepare of For The Binder:.
- You need of Olive Oil.
It includes the "flat" cut and the "point" cut. Remove brisket, and wrap tightly in butcher paper. You need a brisket that is now as delicate as could reasonably be expected. Take the brisket and parity it over your hands.
Smoked Beef Brisket step by step
- Trim fat from Brisket leaving about 1/4 inch fat layer..
- Coat with olive oil by hand. Coat with the salt and pepper rub, as much as you see fit..
- Pre heat smoker to 225 degrees Fahrenheit..
- Place Brisket in the smoker, add meat probe. Smoke until internal Temp is 165 degrees Fahrenheit..
- Remove Brisket from smoker. Foil wrap the Brisket completely. Add the beer before sealing the foil..
- Place back into smoker, add meat probe. Smoke until internal Temp is 202 degrees Fahrenheit..
- Remove Brisket from smoker, let sit in foil for 30 minutes..
- Slice Brisket, place slices in a roll. Add some BBQ sauce if you wish. Maybe some coleslaw and baked beans on the side,. Mmmmmm.
Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Smoked brisket will continue to cook even after it has been removed from the smoker. What's the best way to get bark on brisket?