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A Smoked Brisket Recipe for Any Occasion


Say delicious food, and we immediately think beef brisket. From Texas to Memphis, when it comes to mouth-watering, melt-in-your-mouth taste, and appetizing aroma, nothing beats a well-done smoked brisket. But even if you’re more inclined to take-out than to firing up the smoker, you can still learn to make an incredibly satisfying beef brisket at home. All it takes is the right recipe, tools, and a bit of precise effort.

A Smoked Brisket Recipe for Any Occasion

This delicious brisket recipe is about as simple as it gets. You’ll need a good smoker, about 10 pounds of beef brisket from your local butcher, and some wood chunks. Classic brisket usually calls for hickory, but Applewood, mesquite, even pecan, all taste great – it’s totally up to you.  I personally used Jack Daniels wood chips when smoking my brisket, it smelt delicious as it was smoking; the only problem, I had to keep adding them like every 30 minutes – definitely best to go with wood chunks instead of wood chips.

Here is the tested method from the guys at Smoking Meat Geeks:

INGREDIENTS

  • One 10-12 pound bri
  • sket1/3 cup kosher salt3 tablespoons fres
  • hly ground black pepper2
  • teaspoons garlic
  • powder 2 teas
  • poons cumin 8 cups water
  • Hickory or apple wood, for best taste

 

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Directions

1.Season the meat. Place it on a large baking sheet and pat dry. Mix the salt, pepper, garlic powder and cumin together in a small bowl, and then rub it thoroughly over the meat. Don’t be shy; coat the meat thoroughly. Let it sit for one hour.

  1. Prepare the smoker. This will depend on what kind of smoker you’re using, but when it comes to brisket, we highly recommend hickory wood for the best taste. Use a stand-alone, dedicated thermometer to get the most accurate reading of inside the grill. Once you’ve achieved a steady temperature of 250°F, you’re ready to add the meat.
  2. Place the brisket on the grate, with the fat facing up, far away from the open flame. Close the smoker and let meat smoke for about 6 hours. You’ll want to toss in more wood chunks every hour or so to keep temperature constant and keep an eye on the thermometer for the most accuracy. Word of caution: the temperature gauge that came with your smoker (or grill) is rarely ever accurate; it’s best to purchase a thermometer probe to get accurate internal temperature readings. If one side is cooking faster than the other, you can flip it every 3 hours or so (this part just comes down to the type of smoker you have).
  3. When the brisket has reached an internal temperature of about 200-205F, after about 10 hours, it’s done. Remove it from the heat and let it rest on the cutting board, covered with foil or butcher’s paper, for 30-60 minutes.
  4. Slice the brisket against the grain, serve your favorite BBQ sauce on the side and enjoy. Serve it with beans, white bread or rolls, some sliced pickles, and a cold beer.

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