Southern Smoked Brisket Recipe

Texas Style Smoked Brisket House of Yumm

WEBMay 14, 2021 · How to Smoke Brisket (step by step): Step 1: prepare the spices that you will be using for the rub. Stir to combine. Step 2: trim and …

1. Trim the Brisket: Trim the brisket directly from the fridge, cold brisket it easier to trim. Set the brisket in front of you meat side up, fat side down. Remove the large hard piece of fat that separates the point from the fat, trim this down until it is smooth between the point and the flat. Remove any silver skin or excess hard fat from the flat muscle. Trim the thin corner of the flat, this will dry out during cooking since it’s so thin. Flip the brisket over to the fat side and trim the fat down to 1/4 inch thickness. Be careful not to cut down into the meat.
2. Prepare the rub: add the ingredients for the rub into a small bowl. Stir to combine, then add into a large shaker, or use a spoon to evenly spread the rub all over the brisket, both sides.
3. Preheat the Smoker: Preheat your smoker to 225℉ using Oak or a Traeger Texas Beef Blend.
4. Smoke: Place the brisket on the smoker, fat side down (my preference because it helps the bark develop nicely over the top) and with the flat (the thin portion) furthest from the heat source. Place the point closest to the heat source. Insert a probe thermometer to monitor the internal temperature, place this in the thickest part of the meat. Close the lid and smoke until the internal temperature reaches 165℉, replacing wood pellets or chips as needed. Takes 6-8 hours. (DO NOT open the smoker the first 2 hours of the cook, this is when the meat will absorb the most smoke flavor).

Preview

See Also:

Show details

Beef Brisket in the Oven Southern Cravings

WEBNov 18, 2020 · In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through. In the oven: Place in a dish, cover …

Rating: 5/5(86)
1. Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
2. Season brisket with homemade dry rub on all sides
3. Cover with foil and marinate in refrigerator for 12 hours or overnight.
4. Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.

Preview

See Also: Beef Recipes, Brisket RecipesShow details

Best Smoked Brisket Recipe Southern Living

WEBNov 19, 2018 · Directions. Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. …

1. Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
2. Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.

Preview

See Also: Brisket RecipesShow details