Easiest Way to Make Speedy 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 Kitchen area Will Save You Cash.

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Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. When you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is particularly efficient when it's full before a cycle is started. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living just isn't that hard. A lot of it really is merely using common sense.

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 7 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Smoked Beef Brisket:

1. Provide 1 cup of brown sugar.
2. Get 1 1/2 cup of kosher salt.
3. You need 2 tbsp of paprika.
4. Take 1 tbsp of garlic powder.
5. Provide 1 tsp of onion powder.
6. Prepare 1 tsp of ground cumin.
7. Take 10 lb of beef brisket.

Instructions to make Smoked Beef Brisket:

1. Mix dry ingredients well in a bowl.
2. Prepare brisket by trimming the fat cap down to around 1/4 inch. Don't go thinner, thicker is fine..
3. Coat the brisket with dry rub and rub in. The whole brisket should have a brown red color when done..
4. Wrap brisket in plastic wrap and refrigerate for 24 hours..
5. Prepare your smoker for a long, 'low and slow' cook. I cook my brisket at 215°F for 16 hours, and always make sure the water pan has ample water. I use hickory for my smoke.
6. Smoke it! It's done when the internal temperature is 190-200 degrees. When smoking the temperature will get into the 160's quickly but don't worry, it will stay there for hours as the fat and connective tissue renders. This is the magic of low and slow..
7. Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours.
8. Remove from cooler, unwrap and slice against the grain. Enjoy!.

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