Smoked Beef Recipe

[Kenz]

Have this savory dish!

Ingredients:​

• Beef Brisket: 4-5 pounds (choose a whole packer brisket if possible)
• Salt: 1/4 cup
• Black Pepper: 1/4 cup
• Paprika: 2 tablespoons
• Garlic Powder: 1 tablespoon
• Onion Powder: 1 tablespoon
• Brown Sugar: 2 tablespoons
• Cayenne Pepper: 1 teaspoon (optional, for a bit of heat)
• Beef Broth or Apple Juice: for spritzing (optional)

Instructions:​

1. Prepare the Brisket:
   • Trim excess fat from the brisket, leaving about 1/4 inch of fat cap to help keep the meat moist during smoking.
   • Pat the brisket dry with paper towels.
2. Season the Brisket:
   • In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
   • Rub this seasoning mix evenly over all sides of the brisket. For best results, let the brisket sit with the rub for at least 1 hour, or ideally, refrigerate it overnight to let the flavors penetrate.
3. Preheat the Smoker:
   • Preheat your smoker to 225-250°F (107-121°C). Use wood chips or chunks that complement beef, such as hickory, mesquite, or oak.
4. Smoke the Brisket:
   • Place the brisket in the smoker, fat side up. This allows the fat to baste the meat as it cooks.
   • Smoke the brisket for about 1 to 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C). The exact time will vary based on the size of the brisket and the consistency of your smoker’s temperature.
   • If using, spritz the brisket with beef broth or apple juice every hour or so to keep it moist and add a bit of extra flavor.
5. Rest the Brisket:
   • Once the brisket reaches the desired internal temperature, remove it from the smoker.
   • Wrap the brisket in aluminum foil or butcher paper and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat.
6. Slice and Serve:
   • Slice the brisket against the grain to ensure tender slices.
   • Serve with your favorite barbecue sauce, sides, or just enjoy it on its own.

Tips:​

• Wood Choice: Hickory and mesquite offer strong flavors, while oak provides a milder, more balanced smoke. Apple and cherry wood give a subtle sweetness.
• Temperature Monitoring: Use a meat thermometer to monitor the internal temperature accurately.
• Resting Time: Don’t skip the resting step; it’s crucial for juicy, tender results.

This smoked beef brisket will be a hit whether you’re serving it at a barbecue, a family dinner, or as a delicious leftover for sandwiches!

 

[MashaBear]

Wow, this Smoked Beef recipe sounds incredible! I’m all about that smoky flavor! What kind of wood chips do you use for smoking? Can’t wait to give this a try and impress my friends!

 

[otterlyslick]

This smoked beef recipe looks fantastic! The smoky flavor must be incredible. Can’t wait to try it out and taste that deliciousness! Thanks for sharing such a tasty idea!

 

[Nutellah_]

Smoked Beef sounds incredible! Can't wait to try it!