Recipe courtesy of Rodney Muirhead
Smoked Beef Brisket
Getting reviews...
- Level: Easy
- Total: 10 hr 10 min
- Prep: 10 min
- Cook: 10 hr
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 907
- Total Fat
- 72 g
- Saturated Fat
- 29 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 58 g
- Cholesterol
- 305 mg
- Sodium
- 765 mg
- Level: Easy
- Total: 10 hr 10 min
- Prep: 10 min
- Cook: 10 hr
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 907
- Total Fat
- 72 g
- Saturated Fat
- 29 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 58 g
- Cholesterol
- 305 mg
- Sodium
- 765 mg
Ingredients
Directions
- Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
- Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
