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Before you jump to Smoked Beef Brisket recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.
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Yogurt can be a snack many people neglect. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a snack, however, yogurt is one of the greatest things you are able to reach for. Along with calcium, it’s a good source of aminoacids and vitamin B. Yogurt is very easy for the human body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Easy hint: pick unsweetened yogurt and include walnuts or flaxseeds. This minimizes your sugar consumption without reducing the taste of your snack.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to smoked beef brisket recipe. You can cook smoked beef brisket using 7 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Smoked Beef Brisket:
- Take 1 cup brown sugar
- Provide 1 1/2 cup kosher salt
- Provide 2 tbsp paprika
- Prepare 1 tbsp garlic powder
- Provide 1 tsp onion powder
- Take 1 tsp ground cumin
- Use 10 lb beef brisket
Instructions to make Smoked Beef Brisket:
- 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!
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