Smoker Beef Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10-15 lb Beef Brisket
For Brine:
12 cups cold water
1/2 cup Salt
1/4 cup sugar
4 cups Apple Cider
Bay Leaves
Peppercorns
For the Injection (Optional):
1/2 Stick Butter
2 cups Beef Broth
6-pack of beer (1 cup for injection) Reserve the rest for yourself while cooking
1 Tablespoon Worcester Sauce
1 beef bouillon Cube
McCormick Montreal Steak Seasoning Rub (Or your Favorite Dry Rub for Beef)
Butcher Paper or Aluminum foil to wrap beef for last 2 hours
Mesquite and Cherry Smoking Chips
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Directions: |
Directions:Night Before Smoking:
Trim the fat from your brisket until the fat layer is about 1/8" thick or less.
For the Brine: Heat Bay Leaves, Peppercorns, sugar and salt in 4 cups of the water until salt and sugar are dissolved. Remove from heat and add ice cubes to cool back to room temperature. Add the rest of the water and apple cider. Soak the brisket in the brine overnight.
Day of Smoking:
Preheat your smoker to 200*-250*F - use equal amounts of Mesquite and Cherry wood chips.
Remove Brisket from the brine and pat dry with paper towels. Discard the brine.
Coat lean side of brisket with generous coating of Steak Seasoning mix. Put in smoker fat side down.
For more flavor inject the brisket often while cooking:
On the stovetop - heat on low the butter, beef broth, Worcester sauce and bouillon cube until dissolved. Turn off heat and add 1 cup or more of beer (Do not use light beer). I usually set this pan on top of my smoker to keep warm. Always inject into the lean meat and not the fat layers.
Most Important Steps - do not skip these final steps:
Smoke the brisket until its internal temperature stalls at around 150-155*F (about 4-5 hours depending on size of brisket). Remove the brisket from the smoker and tightly wrap in aluminum foil or brown butcher paper. Inject once again through the paper.
Return to the smoker an cook until the internal temperature reaches 205*-210*F (about 2 more hours).
Remove from the smoker and let the brisket rest for at least 1 hour before opening the wrap. This allows the meat to reabsorb moisture.
Slice the Brisket across its grain and enjoy (Note the grain direction is different on the point end vs the flat end) |
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Number Of
Servings: |
Number Of
Servings:10-15 |
Preparation
Time: |
Preparation
Time:All day |
Personal
Notes: |
Personal
Notes: Make sure you add wood chips often to your smoker. Enjoy the remaining beer from above while tending the smoker all day. Invite your family and friends over to enjoy. It makes a lot of brisket.
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