I'm salivating just thinking about it! Bob knows brisket! So easy to prepare a no-brainer and it tastes like you slaved all day. The onion soup mix and liquid smoke are key to the fantastic flavor of the brisket. The roasting bag lets it cook in it's own rich juices. For a savory treat, try this one today. I had never made brisket before, and so was a little intimidated It was so easy! And the flavor was great.
I doubled the recipe since I had lots of people coming over. I shouldn't have doubled the flour portion; it just wasn't necessary. But everything else worked out really great. I saw someone else had mentioned that their recipe turned out dry. I don't really get that because my very fatty brisket gave up so much liquid, that it was being braised there towards the last third of the cooking. But I did only cook the brisket for 6 hours, as recommended, and it worked out great.
Thanks for the recipe, it will definitely be part of my summer repertoire! Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? When cooking low and slow, aim for an internal temperature at the low end of this range.
Some say brisket is done when it reaches an internal temperature of F, and anything above F will be overcooked. Others suggest that the conversion of collagen into gelatin happens most efficiently near F.
We suggest F for beginners as a good middle ground. Remember that the brisket should rest for a while after you pull it from the heat. It should be wrapped in foil or paper or placed in a cooler during this time. This step is crucial because it evens out the temperature by cooling the outside and warming the inside. To get an accurate read of the internal temperature, be sure to put the thermometer in the brisket flat and insert it from the side, not from the top.
Put the thermometer in the thickest part of the meat, not in the fat. Some smokers come with two cooking probes, one for the flat and one for the point, so you can keep track of both at the same time. Monitoring the internal temperature is an important first step when smoking a brisket, but it is not the only thing you need to do. Here are a few additional tips to get you started on the path to a perfectly smoked brisket. Smoked brisket is always best when cooked low and slow. The cooking temperature should range from F to F.
It can take anywhere from 12 to 18 hours to cook a full packer to F. The rule of thumb is 1. Basting it during cooking will keep it from drying out. Cooking brisket takes practice, so it might be a while before you get it exactly right. Most recommend putting the fat side up, but if the heat source is coming from underneath the meat, the fat side should face down. This helps keep the muscle from drying out.
The point should be closer to the fire, and the flat should be closer to the smoke. In the end, how you put it on the grill is a matter of preference. Keeping brisket moist through the long cooking process can be a challenge.
Some smokers require a water pan to retain moisture. Another option is to spray the meat with water, apple juice, or apple cider vinegar to keep it from drying out. Mopping involves preparing a pot of liquid and seasoning and mopping it onto the meat. There are also many different opinions about what wood to use.
This is a matter of taste. In general, dry woods like hickory, apple, oak, pecan, and cherry work better than green wood or overly cured wood. Smoking spices and bacon get their smoky flavor from having been in a smoker themselves.
First, you should let it rest. During this process, the outside cools off while the inside continues to cook. This evens out the temperature. According to some, one hour is long enough for resting a brisket, but the pros recommend two to four hours. It can rest for as long as six hours if necessary. Wrap it in butcher paper, foil, or a towel and leave it in a large cooler. At the end of the day, creating the perfect smoked brisket might take some practice.
Maybe you will be lucky and get it right the first time, but it might take you a few tries to be successful. The best way to avoid overcooking is to use the meat thermometer and pull the Brisket from the heat when it reaches your preferred internal temperature. Be aware that measuring internal temperatures in the Point of the Brisket may be inaccurate because of all of the internal fat and connective tissue.
Measuring temperature inside the Flat of the Brisket is a better bet. Insert the meat thermometer from the side and not from the top to get the best reading. That is common and is called the Temperature Plateau.
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