Recipe of Any-night-of-the-week Smoked Beef Brisket

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Before you jump to Smoked Beef Brisket recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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Refrigerators and freezers use a lot of electricity, particularly if they are not working as economically as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen by itself offers you many small means by which energy and money can be saved. Green living just isn't that tough. It's concerning being sensible, most of the time.

We hope you got insight from reading it, now let's go back to smoked beef brisket recipe. To make smoked beef brisket you only need 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Smoked Beef Brisket:

1. Get 1 of first cut flat beef brisket, 7 to 10 pounds in size.
2. Prepare 2 tbsp of mayonnaise.
3. Get 1 of SPICE RUB.
4. Get 1 tbsp of paprika.
5. Use 4 tbsp of turbino sugar.
6. Use 2 tbsp of cracked black pepper.
7. Get 2 tbsp of kosher salt.
8. Use 1 tsp of cayenne pepper.
9. Provide 1 tbsp of chili powder.
10. Prepare 1 tsp of garlic powder.
11. Use 1 tsp of onion powder.
12. Use 2 cup of apple cider or apple juice, more or less as needed.

Steps to make Smoked Beef Brisket:

1. MAKE SPICE MIX.
2. Blend all spice mix ingredients in a bowl until well combined..
3. Rub mayonnaise all over brisket, sprinkle spice mix all over, you may not use it all just a nice coating. Cover tightly and refrigerate for about 10 to 12 hours..
4. Set up smoker to 225 using hickory wood chips. Place seasoned brisket on a rack over a drip pan filled halfway with the apple cider or juice..
5. Smoke 1 hour and 15 minutes for EACH POUND of meat you have. Add wood chips as needed. When time is done the temperature should be 185, wrap brisket tight in heavy foil and place in a insulated cooler for at least 1 hour or up to 2 hours to have juices settle. At this point either carve and eat or refrigerate covered for later..
6. When you carve it cut against the grain in thin long slices, serve sliced as is or in soft toasted rolls with you r favorite bbq sauce for dipping!.

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