SMOKED BRISKET

Smoked brisket is a classic barbecue dish that is beloved by many. Brisket is a cut of beef that comes from the chest of the cow and is known for its rich flavor and tender texture when cooked correctly.

SPRCIAL TECHNIQUES

SMOKED BRISKET

When it comes to brisket, the cut of meat is critical. Look for a brisket with a thick, even fat cap on one side, and marbling throughout the meat.

Smoked Brisket

Timing and temperature

Trim any excess fat and apply a dry rub or marinade to the meat. Allow it to rest for at least an hour at room temperature before smoking.

Thick Brush Stroke

1 whole beef brisket (about 10-12 pounds)

2 tablespoons smoked paprika

1/4 cup kosher salt

1 tablespoon cumin

2 tablespoons garlic powder

1 tablespoon brown sugar

Wood chips or chunks (hickory, mesquite)

1/4 cup black pepper

1 tablespoon chili powder

2 tablespoons onion powder

1 cup beef broth or water

Smoked Brisket

Ingredients

January 31, 2020

Smoked Brisket

Instructions for Cooking

Preheat your smoker to 225-250°F. You can use hickory, oak, or mesquite wood chips for smoking. Soak the wood chips in water for at least 30 minutes before adding them to the smoker.

Burst

Smoked Brisket

Presentation and Garnishing

When slicing your brisket, make sure to slice against the grain to ensure that each slice is tender and easy to chew.

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