Here’s how to make a mouth-watering Smoked Beef Brisket. In a nutshell,
- Get a 10 to 12 pound beef brisket
- Trim off most, but not all, of the fat
- Mix up a liquid using pure apple juice, soy sauce and chopped garlic
- Use a meat injector to strategically insert the mixture into the brisket
- Use yellow table mustard, or make your own rub, and rub it on the outside of the brisket
- Sprinkle crushed rosemary on top
- Use a water smoker (like a Weber) that’s heated to around 225 degrees
- Lay the beef brisket on the top grate
- Add a couple of chunks of hickory to the charcoal
- Add charcoal as needed and cook for 10 hours
- When the internal temperature is 190 degrees, take it off and wrap it in aluminum foil for 30 – 60 minutes
- Carve the meat against the grain and add barbecue sauce to eat
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