Delicious, easy, tender.
Rinse brisket with water and then rub all over with the brown sugar. Sprinkle the steak seasoning over the brisket liberally. Smoke for 5 hours at 225-250 degrees. When it's almost time to take the brisket up, preheat the oven to 200 degrees. Transfer the meat to a large foil pan and cover with heavy duty foil, folding over the edges to seal. Bake 4-6 hours and let it rest for about 20 minutes before slicing and serving.
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 10 | ||
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Calories: 1377 | ||
Calories from Fat: 785 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.2g | 116 % | |
Saturated Fat 36.8g | 184 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 358.4mg | 110 % | |
Sodium 209.2mg | 7 % | |
Potassium 1031.6mg | 27 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.8g | ||
Protein 128.4g | 183 % | |
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: 1377
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Feta and Vegetable Rotini Salad
I recommend pairing it with this recipe
"A simple and delicious side dish to go with the brisket!" —
Beachbumette
Terlingua Chili
If you have leftovers, I suggest making this
"Chop the leftover brisket (omitting the fat) and make Terlingua Chili using the brisket in place of the chili grind. It cuts the cooking time on the chili recipe and adds a wonderful flavor to the chili." —
Beachbumette
Bud's Barbecue Sauce
I recommend pairing it with this recipe
—
Beachbumette
What would you serve with this? Link in another recipe.