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Suggest a better descriptionBrisket (Long Smoke)
Night before
-Pick up a Brisket and remove the trimmings.
-coat the brisket with Siracha hot sauce (used to get the rub to stick better)
-Use Lemmon pepper seasoning, salt and pepper.
-refrigerate over night
Early Morning (3:15 AM)
-Start smoker to āsmokeā setting (approx 185 degrees)
-take brisket out and get to room temp
-apply more seasoning if needed
-put in smoker with flank near left side (pellets)
-fat cap side up
-smoke continuously for 2.5-3 hours undisturbed
-make sauce
Sauce: 1/3 whiskey (sweeter the better), 1/3 apple cider vinegar, 1/3 cokeāa cola.
Morning
-around 530 or 6 first spray with sauce
-second spray around 730
-spray every hour until 12 -1230
Afternoon
-Turn up to 300 for 30 minutes to get outside nice and black with bark
-If meat starts to break through, itās too hot
-internal temp will be 150-160
Wrap
-Using pink butcher paper cut two slices of paper about double brisket in length.
-put side by side (like a ven-diagram) and wrap tight
-put back on smoker at 250 degrees.
-smoke for till internal is 205
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (907g) | ||
Recipe Makes: 1 | ||
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Calories: 2278 | ||
Calories from Fat: 1556 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 172.9g | 231 % | |
Saturated Fat 68.3g | 342 % | |
Monounsaturated Fat 77.3g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 616.9mg | 190 % | |
Sodium 626.1mg | 22 % | |
Potassium 2561.2mg | 67 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 167.1g | 239 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2278
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