Beef Brisket??!
Beef Brisket??
Going to Smoke a Large Beef Brisket for a party, how would I go about it? how long should I cook it and at what temprature?
Seasoning? would like it to be very tenter and if anyone has a reciepe for sauce please share that also...
Answers:
To smoke it at about 190-200oF will take about 10-12 hours. You don't want to rush brisket or it will be tough. Low, slow cooking is the way to go.
Season it w/ S&P, onion and garlic powders, and whatever else sounds good to you.
BE SURE to keep the water bowl filled while smoking, or it will just dry out into inedible tough jerky! It may look full, but actually be full of rendered fat from the brisket! (ask me how I know this.... >:-/ ) I use 2 pans: one to catch fat, and under that one, a pan of water that gets refilled every hour or so.
Place in smoker fat side up. If it's hugely fatty, you can trim some of it off, but not all.
cook it at around 300 degrees for a slow raost. it would prolly take about 5 or 6 hours depending on how thivk it is and how tener u want it. for sesoning put a liquid rub on it before u cook it and out more on every 1 or 2 hours. you should smoke it oon a charcoal grill
I make up to ten pound beef brisket, but I roast it in a covered roaster in the oven for four hours the day before I slice it.
Here is my recipe:
rub roast with the following paste ingredients mixed in a bowl
3tbsp oil
1/2 cup ketchup
1 tsp salt
1/2 tsp pepper
1 tsp granulated onion
1 tsp granulated garlic
1 tsp dry mustard
Rub paste all over roast
rub roaster with oil for easier clean-up.
pour 1 cup water into bottom of roaster. two diced onions can be added to roaster with roast. (OPT)
place roast into roaster fatter side on top and bake at 350 degrees for 4 hours.
when done close heat and remove from oven and let sit to cool.
wrap in foil and refrigerate overnight.Save gravy for moistening roast slices when reheating . slice thinly when cold. Can be reheated for sandwiches.
Go with a dry rub & cook it on the grill LOW temp. & SLOW (hours & hours)
Marinate for 6-8 hours in mixture of l small bottle of liquid smoke and l small bottle of worcheshire sauce
Tip: dont trim the fat
Bake at 200-250 for 8-l0 hours
Cut against the grain when serving and if you want you can put BBQ sauce on top and reheat or serve sauce on the side