Smoked Beef Brisket. Enjoy Our Restaurant Quality Beef Dinner Recipes While Staying At Home. Learn More Try The Perfect Blend Of Spices And Seasoning For Your Meals With McCormick® Recipes. Slow Cookers Help Make Life A Little Easier.

Place brisket, fat side down on grill grate. Remove brisket, and wrap tightly in butcher paper. Smoking meat always seems to take longer than you plan for, so start early and just let it rest longer. You can have Smoked Beef Brisket using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Smoked Beef Brisket

You need 1 cup of brown sugar.
Prepare 1 1/2 cup of kosher salt.
Prepare 2 tbsp of paprika.
It's 1 tbsp of garlic powder.
Prepare 1 tsp of onion powder.
You need 1 tsp of ground cumin.
Prepare 10 lb of beef brisket.

Texas Style Smoked Beef Brisket is more than a simple recipe, it's a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you're on your way to eating the best beef brisket of your life. I totally understand how intimidating it can be to smoke a huge, expensive brisket for the. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.

Smoked Beef Brisket instructions

Mix dry ingredients well in a bowl.
Prepare brisket by trimming the fat cap down to around 1/4 inch. Don't go thinner, thicker is fine..
Coat the brisket with dry rub and rub in. The whole brisket should have a brown red color when done..
Wrap brisket in plastic wrap and refrigerate for 24 hours..
Prepare your smoker for a long, 'low and slow' cook. I cook my brisket at 215°F for 16 hours, and always make sure the water pan has ample water. I use hickory for my smoke.
Smoke it! It's done when the internal temperature is 190-200 degrees. When smoking the temperature will get into the 160's quickly but don't worry, it will stay there for hours as the fat and connective tissue renders. This is the magic of low and slow..
Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours.
Remove from cooler, unwrap and slice against the grain. Enjoy!.

Unpack the brisket and let it drain in the sink for five minutes or so. Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked. Score the fat in a cross hatch pattern, just down to the meat fibers. If you aren't in the know, Brisket is a beef cut taken from the muscle around the breast of the cow, and beneath the first five ribs.