Discover the secrets to achieving a juicy and flavourful smoked beef brisket with this easy-to-follow recipe. With a homemade dry rub and a few key techniques, you'll create a mouth watering brisket that will leave your taste buds craving more. Get ready to impress your friends and family with this delicious barbecue favourite!
Preparation time: 24 hours (including marinating time)
Cooking time: 9-10 hours
Total time: 10-11 hours
Ingredients:
X pounds (X kg) beef brisket
For the Dry Rub:
2 tablespoons freshly ground salt
1 tablespoon paprika
2 tablespoons brown sugar
2 tablespoons freshly ground black pepper
For the Spray:
1 cups (250 ml) hot water
2 tablespoons sugar
1 tablespoon salt
1 tablespoons (X ml) apple cider vinegar
For the Glaze (optional):
Your favorite barbecue sauce
Instructions:
In a bowl, combine the salt, paprika, brown sugar, and black pepper to create the dry rub.
Pat the beef brisket dry using paper towels. Sprinkle the dry rub evenly over the entire brisket, making sure to coat all sides. Place the seasoned brisket in a dish or a large resealable bag. Cover the brisket and let it marinate in the refrigerator for 24 hours to allow the flavors to penetrate the meat.
Preheat your smoker or barbecue to a temperature of 120°C (250°F). Fill a water tray and place it inside the smoker or barbecue to maintain moisture during cooking.
Remove the brisket from the refrigerator and place it, fat side up, on the grill of your smoker or barbecue.
In a spray bottle, combine water, sugar, and apple cider vinegar to create the spritz. Spray the brisket with the spritz every 30 minutes throughout the cooking process to keep it moist.
Smoke the brisket for approximately 5 hours, or until the internal temperature reaches 73°C (163°F). Use a meat thermometer to check the temperature. Once the brisket reaches the desired internal temperature, remove it from the smoker or barbecue. Wrap it tightly in aluminium foil to preserve moisture.
Return the wrapped brisket to the smoker or barbecue and continue cooking for another 4-5 hours. Check the tenderness after 3 hours by gently probing the brisket with your finger. It should feel soft to the touch, like a middle-aged farmer's bicep.
Optional: For a glaze or a firmer crust, carefully remove the brisket from the foil and place it directly in a preheated oven at 180°C (350°F) or on a hot barbecue. Cook for a short time, just until the desired glaze or crust forms. Apply your (optional) chosen glaze just before this phase.
Remove the brisket from the heat and wrap it in foil once again. Wrap the foil-wrapped brisket with a clean, washable towel or any insulating material to retain heat. Allow it to rest for 40-60 minutes. This resting period will enhance the juiciness of the brisket.
Unwrap the brisket and slice it against the grain. Serve hot and savour the incredible flavours!
Note: You can serve the brisket as is or with your favourite barbecue sauce for extra flavour.
Conclusion:
By following this easy recipe, you'll create a juicy and flavourful smoked beef brisket that will make you the hero of your next barbecue gathering. The homemade dry rub, careful cooking techniques, and resting