@noor205946e: Juicy Smoked BBQ Beef Brisket Ingredients Beef Brisket – 4–5 lb (1.8–2.3 kg) Olive Oil or Yellow Mustard – 2 tbsp Kosher Salt – 2 tbsp Coarsely Ground Black Pepper – 2 tbsp Smoked Paprika – 1 tbsp Garlic Powder – 1 tbsp Onion Powder – 2 tsp Brown Sugar – 2 tbsp Chili Powder – 1 tsp Ground Cumin – 1 tsp Worcestershire Sauce – 2 tbsp Apple Cider Vinegar – 1/2 cup Beef Broth – 1 cup BBQ Sauce – 1 cup Honey – 2 tbsp Dijon Mustard – 1 tbsp Garlic – 3 cloves, minced Fresh Rosemary – 2 sprigs Butter – 2 tbsp Recipe Trim excess hard fat from the brisket, leaving approximately 1/4 inch of fat on top to help keep the meat moist during cooking. Pat the brisket dry with paper towels. Rub the surface with olive oil or yellow mustard to help the seasoning adhere. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cumin. Coat the entire brisket generously with the seasoning mixture, pressing it into the meat on all sides. For deeper flavor, cover and refrigerate for 4–12 hours before cooking. Preheat a smoker to 225°F (107°C). Use oak, hickory, or your preferred smoking wood for a rich barbecue flavor. Place the brisket in the smoker with the fat side facing the heat source as appropriate for your smoker. Insert a meat thermometer into the thickest part and smoke until the internal temperature reaches approximately 160–170°F (71–77°C), usually after several hours. In a bowl, combine apple cider vinegar, Worcestershire sauce, beef broth, minced garlic, Dijon mustard, BBQ sauce, and honey. Mix thoroughly to create a flavorful basting liquid. Lightly spritz the brisket with apple cider vinegar during the early smoking stage if the surface begins to look dry. Avoid opening the smoker too frequently, as this slows cooking. When the brisket develops a dark, flavorful crust, wrap it tightly in butcher paper or heavy-duty foil. Add a little of the prepared beef broth mixture and the butter before sealing. Continue cooking at 225–250°F (107–121°C) until the brisket becomes probe-tender, often around 195–205°F (90–96°C) internally. Cooking time varies with the brisket's size and thickness, so use tenderness rather than temperature alone to judge doneness. Carefully unwrap the brisket and collect any cooking juices. Mix the juices with the remaining BBQ sauce mixture to make a rich finishing glaze. For a sticky BBQ finish, brush the brisket lightly with the glaze and return it to the smoker for 10–15 minutes, allowing the sauce to set without burning. Transfer the brisket to a cutting board and rest it for at least 30–60 minutes, loosely covered. This helps the juices redistribute and improves tenderness. Identify the direction of the meat fibers and slice the brisket thinly against the grain using a sharp knife. Separate the point and flat muscles if their grain directions differ. Arrange the slices on a wooden serving board, spoon over the reserved warm BBQ juices, and garnish with fresh rosemary. Serve with coleslaw, baked beans, cornbread, or roasted potatoes. Follow for more smoky, tender, and mouthwatering BBQ recipes!

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Thursday 29 October 2026 12:54:02 GMT