Smoked Beef Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meat
2 beef briskets - 5-6 lb. each
1 1/2 tsp. black pepper 1/4 cup salt
1 1/2 tsp. red pepper
Sauce
1/2 c. Worcestershire sauce 11/4 c. ketchup
1/3 c. fresh lemon juice 1/4 c. brown sugar
1 medium onion chopped
3-4 c. juice from cooking briskets
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Directions: |
Directions: Meat
Mix salt and pepper together and rub on both sides of each brisket.
Smoke for 12 hours - this time might vary depending on which type of smoker you use.
Remove from smoker and place in baking pans, cover tightly with heavy duty foil, bake over night (about 12 hours) at 170º.
Remove from oven and let cool to room temperature before removing foil. There will be a lot of juice in the pan. Save for the sauce. I place the meat juices in the refrigerator so I can skim the congealed fat off the top.
Remove meat from pan. I remove the fat from the meat then cut meat into pieces that would be enough for a meal - 4 servings, 6 serving etc.
Wrap in foil and freeze until ready to serve.
When serving, thaw and slice thinly.
Sauce
Mix all ingredients and simmer 3-4 hours. Freeze in small containers - enough for each meal.
Pour over sliced meat and warm in slow oven. |
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Number Of
Servings: |
Number Of
Servings:20-24 |
Preparation
Time: |
Preparation
Time:15 minutes plus cooking time and effort. |
Personal
Notes: |
Personal
Notes: Years ago brother Bill sent us a smoker for Christmas along with a recipe for preparing brisket. This is our adaptation of that recipe. We usually double this recipe and cook four briskets at a time. It is great to have 6-8 meals ready in the freezer. Thank you Jolly and Bill for getting us started smoking.
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