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Friday 26 April 2024 00:18:41 GMT

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This might be the biggest brisket you’ll see in your whole life! Preem-O Brisket on the smoker, check it out!😱🔥 Ingredients: - 2 bottles of Dan-O's Preem-O - 25-pound untrimmed brisket - 1 cup Duke's mayonnaise Recipe: 1. Prepare the Brisket • Start with a 25-pound untrimmed brisket. The only trimming required is to remove any small hanging pieces of meat. 2. Apply Binder • Coat the entire brisket with Duke's mayonnaise. This will act as a binder for the seasoning. 3. Season the Brisket • Sprinkle generously Dan-O's Preem-O all over the brisket. Using about two whole bottles to ensure a flavorful crust. 4. Smoking Process • Preheat your smoker to 200°F. • Place the brisket in the smoker and smoke for 16 hours. 5. Prepare wrap and Remove • Before removing the brisket after 16 hours of smoking, you will need to prepare the wrap. • To prepare the wrapping, you'll need two wide sheets of butcher paper, each four times longer than the width of your brisket. • Lay one sheet of paper down with its long edge running perpendicular to the brisket, then place the second sheet on top, overlapping it by about half its width. • Using a spray bottle filled with water, lightly mist the overlapping sheets; this will help them stick together like glue. • Then after 16 hours, remove the brisket from the smoker and position it lengthwise across the center of the paper. • Wrap the brisket tightly, just like you would a burrito, ensuring it's well-sealed for optimal moisture retention. 6. Increase Temperature • Increase the smoker temperature to 280°F and place the brisket back into the smoker. • Continue cooking for an additional 3 hours. 7. Check Internal Temperature • Use a meat thermometer to check the internal temperature of the brisket. It should reach 202°F and be probe tender, meaning it feels like a hot knife going through butter. 8. Rest the Brisket • Remove the brisket from the smoker and let it rest for 3 hours. During this time, flip the brisket upside down to allow the juices to redistribute back through the meat. 9. Serve • After resting, slice the brisket against the grain and serve. #brisket #homecooking #hiddengems #meat #recipesoftiktok #recipes

This might be the biggest brisket you’ll see in your whole life! Preem-O Brisket on the smoker, check it out!😱🔥 Ingredients: - 2 bottles of Dan-O's Preem-O - 25-pound untrimmed brisket - 1 cup Duke's mayonnaise Recipe: 1. Prepare the Brisket • Start with a 25-pound untrimmed brisket. The only trimming required is to remove any small hanging pieces of meat. 2. Apply Binder • Coat the entire brisket with Duke's mayonnaise. This will act as a binder for the seasoning. 3. Season the Brisket • Sprinkle generously Dan-O's Preem-O all over the brisket. Using about two whole bottles to ensure a flavorful crust. 4. Smoking Process • Preheat your smoker to 200°F. • Place the brisket in the smoker and smoke for 16 hours. 5. Prepare wrap and Remove • Before removing the brisket after 16 hours of smoking, you will need to prepare the wrap. • To prepare the wrapping, you'll need two wide sheets of butcher paper, each four times longer than the width of your brisket. • Lay one sheet of paper down with its long edge running perpendicular to the brisket, then place the second sheet on top, overlapping it by about half its width. • Using a spray bottle filled with water, lightly mist the overlapping sheets; this will help them stick together like glue. • Then after 16 hours, remove the brisket from the smoker and position it lengthwise across the center of the paper. • Wrap the brisket tightly, just like you would a burrito, ensuring it's well-sealed for optimal moisture retention. 6. Increase Temperature • Increase the smoker temperature to 280°F and place the brisket back into the smoker. • Continue cooking for an additional 3 hours. 7. Check Internal Temperature • Use a meat thermometer to check the internal temperature of the brisket. It should reach 202°F and be probe tender, meaning it feels like a hot knife going through butter. 8. Rest the Brisket • Remove the brisket from the smoker and let it rest for 3 hours. During this time, flip the brisket upside down to allow the juices to redistribute back through the meat. 9. Serve • After resting, slice the brisket against the grain and serve. #brisket #homecooking #hiddengems #meat #recipesoftiktok #recipes

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