Everyone has the story of a bad smoked beef brisket. The Brisket has a lengthy history in the America going back to the early peoples of southern Texas. Beef Brisket is interchangeable with Texas lifestyle and has indeed been a standing standard for Texans. If anybody at all has come with really good Texas BBQ, you’ve probably been on the great side of a great smoked beef brisket recipe. At Hometown Meat, we have an Angus, hormone-free, free range beef brisket available in our meat subscription box.
What is a Beef Brisket?
A cow’s shoulder is generally used a lot, so it may possibly be a tough cut of beef. Nevertheless, it’s also a very savory cut, and butchers cut it in a variety of ways so individuals have a number of options at the supermarket. Brisket is primarily used for barbecue, corned beef or pastrami. Brisket is a cut of beef that originates from the front, underside section of the cow, right above the forelegs.
There’s nothing like an excellent smoked beef brisket recipe. What should a brisket taste like? The brisket should be soft and juicy and ought to pull apart effortlessly and be moist with no sauce required. Brisket is loaded with fat and bovine collagen that should liquefy to create a delicious tender beef flavor. The beef should be tender sufficient at a particular thickness to remain genuinely appreciated.
Smoked Beef Brisket Recipe
This is a recipe for a full-flavored delicious smoked beef brisket recipe, entirely oven cooked and marinated overnight this smoked beef brisket recipe yields a tender Barbecue Brisket loaded with smoke packed tender flavor!
∙ Serves 8
- 5 lbs Brisket
- 1 tsp Garlic powder
- 1 cup Barbecue sauce, prepared
- 2 oz Liquid smoke
- 1 oz Worcester sauce
Baking & Spices
- 1 tsp Celery salt
- 1 tsp Onion salt
Directions for a Smoked Beef Brisket
- In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
- Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
- Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
- Cool and slice into thin pieces.
The meat should be tender enough at that thickness to be truly appreciated. If you have to slice the brisket thinner then really it is just a cover up for a brisket not cooked very well (tough). This thickness also ensures that every piece of brisket gets a good dose of delicious smoke filled crust.