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Smoked Beef Brisket
Smoked Beef Brisket

Before you jump to Smoked Beef Brisket recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.

Enjoying healthy foods makes all the difference in the way you feel. When we eat more healthy foods and a lesser amount of of the unhealthy ones we typically feel much better. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. Choosing healthier food choices can be challenging when it’s snack time. Shopping for snack foods can be a struggle because you have countless options. Here are a few healthy snacks that can be used when you need a fast pick me up.

If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the morning. Chips and crackers created from whole grains can be fantastic for quick snacks to eat on the go. Choosing whole grain foods is always better than eating the refined grains we commonly obtain in our grocery stores.

A large selection of instant health snacks is easily obtainable. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to smoked beef brisket recipe. You can have smoked beef brisket using 7 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Smoked Beef Brisket:
  1. You need 1 cup brown sugar
  2. You need 1 1/2 cup kosher salt
  3. Prepare 2 tbsp paprika
  4. Prepare 1 tbsp garlic powder
  5. Get 1 tsp onion powder
  6. Use 1 tsp ground cumin
  7. Prepare 10 lb beef brisket
Instructions to make Smoked Beef Brisket:
  1. Mix dry ingredients well in a bowl
  2. Prepare brisket by trimming the fat cap down to around 1/4 inch. Don't go thinner, thicker is fine.
  3. Coat the brisket with dry rub and rub in. The whole brisket should have a brown red color when done.
  4. Wrap brisket in plastic wrap and refrigerate for 24 hours.
  5. 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
  6. 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.
  7. Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours
  8. Remove from cooler, unwrap and slice against the grain. Enjoy!

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