Smoked brisket. Place brisket, fat side down on grill grate. After the brisket rests, remove it from the foil. Dark Beer Mop: Place all ingredients in a medium saucepan.

They are filled with famous pit masters squaring off to win the honor of claiming the best smoked brisket recipe or making the best barbecued rack ribs in the world. Knowing the temp in your grill is crucial, so if your grill doesn't have a temperature gauge, purchase a digital BBQ thermometer. Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source.

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, smoked brisket. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Place brisket, fat side down on grill grate. After the brisket rests, remove it from the foil. Dark Beer Mop: Place all ingredients in a medium saucepan.

Smoked brisket is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. Smoked brisket is something which I've loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook smoked brisket using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Smoked brisket:

{Get 10 lb of brisket cut in half and fat trimmed slightly.
{Prepare of Mesquite and pecan wood chips for smoker.
{Take 1 cup of brown sugar.
{Get 3 tbsp of salt.
{Take 1/4 cup of dark chili powder.
{Make ready 1/4 cup of paprika.
{Get 1/4 cup of onion powder.
{Get 1/4 cup of garlic powder.
{Make ready 1 tsp of cayenne pepper.
{Prepare 1 cup of yellow mustard for rub.
{Get of Even mix of Apple cider vinegar & coconut rum.

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.

Instructions to make Smoked brisket:

Trim as much fat from brisket as you can and cut in half. Rub mustard all over it then dry spices mix..
Prep smoker and bring temp to 235. Smoke for 6 hrs adding mixture of chips and spray with solution every hour..
Place directly on heated grill for 1/2 hr to caramelize, then wrap in tin foil and continue to grill for an another 1 hour at low heat. (Or keep in smoker and up heat to 450 to get meat tender).
Then remove from heat and allow to rest as long as possible (minimum 1 hr) best if 2-3 hrs serve with bbq sauce!.

Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. The three main ingredients in cooking a good brisket are salt, pepper, garlic (SPG). This is a great base rub to use and there are many available on the market today that have this popular combination. In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams.

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