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My review
KC's Smoked Brisket
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Kevin...lost
"Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty."
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Ingredients
14 h 55 m servings 245Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
- Remove brisket from the refrigerator and bring to room temperature.
- Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
- Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
- Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.
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Footnotes
- Cook's Note:
- Smoke beef for 1 1/4 to 1 1/2 hour per pound. A stall usually occurs at about 160 degrees F (71 degrees C); at this point you can wrap in aluminum foil and continue smoking until the right internal temperature is reached.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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7/9/2016
Pretty simple and straight forward. The mustard made for a nice bark and that is my favorite part. The only problem I had was that it needed more smoke time. I ended up letting mine go for 9 ho...