Smoking beef is a form of art, an art that appears to be extremely technical and possibly hard to master. So let’s alter that and prepare something really easy that you can prepare right now and will be the tastiest brisket you’ve ever had.
Everyone who appreciates great barbecue admires the ability to smoke a brisket. It’s similar to be pro in it. So pitmaster is the full title for it.
While we may never consider themselves “pit masters,” we assure you that you will be able to make a pit master-quality barbecued brisket if you apply the recipe.
The perfect Beef brisket recipe
There are no special ingredients or techniques required to make delicious beef. It’s just a mix of some components. So don’t worry if one or two of them are somewhat missed; your beef will still turn out delicious.
- four lb (2 kilograms) beef
- two tsp garlic
one tsp onions
- Two paprika teaspoons
- a tsp of salt
- one tsp black pepper, cracked
- one half teaspoon cumin
- one tsp chili or cayenne pepper (optional)
- two tsp olive oil
- Two c. (500 mL) barbecue sauce
- three tbsp. garlic, minced
- two tbsp brown sugar
- two tsp olive oil
- one tsp. Worcestershire sauce
- cayenne pepper, 1/2 – 1 tbsp (optional for heat)
- One teaspoon salt
The secrets to preparing the best-smoked brisket
- Use only the best beef available.
- Use high-quality fuels, such as chunks, charcoal, and oak chunk.
- Regulate the fire to keep the temperature consistent. A good fire and good fuel can help you get the best smoking for your meat.
- Stay low and slow! This brisket will take a very long time to roast, so plan ahead of time and don’t speed it.
Steps for smoking a beef brisket
Pre-reading a recipe before you begin is always a smart idea. The essential high-level techniques for making the finest smoked beef are outlined below.
- Combine all of the spice components and add on the beef. Rub the mixture all over the meat and oil.
- Combine the components and coat the beef with it. Save any leftover sauce for later usage.
- Cut the extra fat from the brisket to about 14 inches, and then season it with a 50/50 combination of salt and freshly ground black pepper. Allow 1 hour for it to get to room temp.
- To begin the smoke, prepare your smoker for low heat and bring the heat to 250° F with a mixture of oak and apple smoking pieces (or your favorite wood).
- Cook the beef over low heat, with the tip (the thicker section of the meat) nearest to the source of heat. Continue to smoke until the interior temperature rises 165 degrees Fahrenheit.
- Cover the beef with a lid and roast on low temp for about three to four hours.
- When the beef is cooked, place it on cooking parchment paper or foil.
- Smoke beef in a preheated smoker until the edges begin to sear and crispy. Smoke till the edges are browned.
- Rest for at least 1 to 2 hours before slicing and eating.
Trimming the beef
It’s difficult to remove as much extra fat from the beef as possible because it’s useless. The meat already has a lot of fat packed in it. Cut the upper layer of fat down to a roughly 14″ fat layer. Cut the silvery skin (sinew) as well, as it will not start breaking down and improve the texture regardless of how long you roast it. It’s entirely up to you how much time you want to devote to brisket cutting.
Keep track of how you set up your smokers, the sort of fuel you used, how much you used, the periods and temperatures you utilized during the smoke, and how long you let it rest. Smoking is an art form, and you’ll want to keep track of what worked and what didn’t with your specific setup so you can improve each time.