This smoked beef brisket recipe is best for the crowd. It will also give you the right to brag about the best smoking treats!
If the word barbecue is used to refer to an American, he will almost certainly get an opinion on the best style and what part of the country it is from. But with this simple barbecue beef brisket recipe, you can make your own at home.
Although the rest of the world associates the word barbecue with the tool on which it is cooked, here in the United States it is used to describe stewed food. Barbecue is often cooked with a little smoke, then eaten with sweet sauce.
Think of pork ribs as well as pork shoulder or Boston butt pork. And then there’s the slowly smoked beef bracelet. Across the United States, there is a passion associated with barbecue that sees no end in determining the best version. This simple recipe for smoked beef brisket, which you can bake in the oven or smoked, will impress family and friends.
Today we have a simple recipe for smoked beef brisket, which will get the best taste and flavor when boiled. A more economical cut of meat, briskets are just the perfect cut, suitable for long and slow cooking. When pre-marinated with a smoking bracelet dressing recipe, then boiled for several hours over the smoke, this is the best cut of meat to feed the crowd.
Refreshed by our road trip in the southern United States, we have entered the history of barbecue. Where did it start and how did it spread across the country?
Recipe for smoked beef biscuits
Start the day before by putting on the dry rub. Let it smoke all day, the brisket depending on size.
Servings:16
Prep Time: 20 minutes
Cook Time: 7 hours
Course Main Dish
Cuisine American
Ingredients:
- Dry Rub
- 7 lb beef, brisket trimmed of excess fat
- 1/4 cup salt, ground sea or kosher salt
- 3 tbsp garlic powder
- 2 tbsp paprika
- 2 tbsp chili powder
- 1 tbsp black pepper, ground
- 1 tsp white pepper, ground
- Basting Sauce
- 1/2 cup honey
- 1/4 cup tamari (soy) sauce
- 1/2 cup water
Instructions
The day before, trim any excess fat off beef brisket so it will be a half-inch depth of fat. Score the leftover fat using a diamond shape so the scoring cris-crosses the brisket.
Keep all dry rub ingredients into the bowl. Combine it very well. Massage the dry rub into the scoring make sure that you evenly apply the rub over the whole brisket. Let it marinate in the refrigerator for 24 hours.
One hour before cooking, take out the brisket from the refrigerator. Pre-heat the smoker (following the manufacturer’s instructions) to 220 degrees Fahrenheit or 105 Celsius. And start making the basting sauce.
Keep the beef brisket in the smoker and cook it in the midst of 200 and 220 Fahrenheit for 4 hours, baste it with pre-prepared basting sauce every hour. Take out the brisket and cover-up by using foil. Place the covered brisket into the smoker, and let it cook for a further 3 hours.
Take out the beef brisket from the smoker and give it rest for 30 minutes before slicing. Serve it by using your favorite BBQ sauce (optional).