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Smoked Beef Brisket

This simple and fast recipe is truly how easy making a brisket can be.  Don’t believe me?  Give it a try.  You won’t be disappointed, I promise!

Smoked Beef Brisket

1 Mushrush Family Meats Beef Brisket

Yellow mustard

Steak Rub or your favorite BBQ rub for Beef

Preparation and Smoking:

1. Make sure brisket is completely thawed.  This could take as long as 48 hours in the refrigerator depending on the weight of the brisket, so plan ahead.

2. Slather the brisket with a healthy layer of yellow mustard.  Make sure you give it a good coating, don’t be shy.  This is one of the key components to keep the brisket moist and tender.

3. Sprinkle the rub on top of the mustard covering the entire brisket.

4. Set smoker to 220-225 degrees.  Once it reaches the correct temperature, put the brisket on.

5. Smoke the brisket for approximately 6-8 hours or until internal temperature of the meat reaches 190 degrees.  Time will vary with the weight of the brisket.   The larger the brisket, the longer it will take.

6. Once the meat temperature reaches 190 degrees, wrap the brisket in aluminum foil.  Allow the smoker to cool to 190 degrees, place the wrapped brisket back on the smoker and continue to smoke another 1-2 hours.

7. Remove the brisket from the smoker and allow to “rest” in the foil for at least another 30 minutes.  The resting time is very important for tenderness and juicines, so don’t rush this step if you can help it.  The aroma of the brisket will be tempting, but wait it out!  It will be worth it!

8. Cut the brisket in slices, perpendicular to the muscle fibers.  A done brisket will have some portions that crumble with tenderness.

9. Now eat and enjoy!

 

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One Comment

  1. Josie Bosse
    Posted April 19, 2016 at 5:59 pm | Permalink

    Thank you for posting recipes! I am a creature of habit and tend to make the same things over and over. I like the idea of beef and little time to make it!

    Josie

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