![]() ![]() This should take about 3-4 hours.ĥ) When the brisket reaches an internal temperature of 71° C, remove from the smoker. Cook brisket until it reaches an internal temperature of 71° C. Season brisket well and evenly on all sides.Ĥ) Place the brisket, fat side down (or the thicker point end towards your main heat source). ![]() Be careful to do all this without over-trimming -you want to leave some fat.ģ) Mix together all the garlic powder, onion powder, paprika, chilli powder, kosher salt and coarse ground black pepper in a small bowl. Turning the brisket over, trim the fat cap to about ¼ inch (0.6 cm) thickness across the top of the brisket. Trim any excessive or loose meat and fat from the point. Trim the large crescent-shaped fat section until it is a smooth transition between the point and the flat. Keeping the point of the brisket on the bottom, remove any silver skin or excess fat from the flat muscle. We use our Misty Gully Apple smoking wood chips in this recipe.Ĭooking Time: 7-10 hours + 60 mins resting timeĢ) Store your brisket in the refrigerator until you are ready to start trimming away the excess fat and sinew as cold briskets are much easier to work with. This melt in your mouth meat is easy to slice and put in sandwiches, sliders or enjoyed on its own with a side of fresh coleslaw and creamy mac and cheese. Beef brisket – slow cooked, juicy, tender, flavoursome. ![]()
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