How to Make Quick Slow Cook Smoked Corned Beef Brisket

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Run the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. This isn't as effortless to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a excellent way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. So many people pick the elevator over climbing even a single flight of stairs. Even if you only have a single flight to climb, climbing along it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let's go back to slow cook smoked corned beef brisket recipe. To cook slow cook smoked corned beef brisket you need 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Slow Cook Smoked Corned Beef Brisket:

1. Use 4 pound of Corned beef brisket.
2. Provide 1 TBSP of brown sugar.
3. Take 1 TBSP of pepper.
4. Take 1 TBSP of salt.
5. Prepare 1 TSP of Cumin.

Instructions to make Slow Cook Smoked Corned Beef Brisket:

1. The night before cooking, wash off the corned beef and trim some of the fat off, but not all. Dry the meat, wrap it foil and place in the refrigerator. When you are ready for cooking remove meat from the fridge and let the meat get to room temp prior to cooking..
2. Soak wood chips, I prefer mesquite, for about 2 hours prior to the cook. Turn on the far left burner and get the grill temp to 220 to 250 degrees. Take the spices and mix together to create the rub. Make sure the meat is dry, then work the rub all over the meat..
3. Place the smoker box with wood chips on the burner that is turned on (replace the wood chips after about 2-3 hours with fresh ones). Now, you can either place the meat 3rd and 4th burners rack, which are off and place a pan under the grate to catch any of the drippings. I always place the meat in a pan, so I have the juice of the meat to use as a gravy or injection if needed.
4. Let smoke for 3 hours and then turn over the meat using tongs, a fork will puncture the meat.
5. Cook for another 2.5 - 3 hours depending on the size of the meat. Check the inside temp of the meat, it should be about 160 degrees..
6. Once the meat is done, remove it from the grill, wrap in foil for bout 45 minutes before slicing..
7. Cut the meat across the grain, using a roast slice with a granton edge (they are great).

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