Smoked Beef Brisket

A few months back we bought a smoker. Who would have said that I'd be so excited with this purchase?? Well, I wouldn't, but yet I was!!

The following day, I went to the local butcher shop and purchased a brisket. I had been saying for months that if we ever bought a smoker, I'd give a shot at the brisket.

The first attempt was pretty disappointing to me, even if all my boys liked it, I was not impressed. I had looked up a recipe online, and despite following it to the T, the meat was dry.

So, because I don't call a failure a quit, I gave it another try.

This time, I followed my own lead ( the lead of a novice who knows absolutely nothing about smoking meat !!), and the brisket ended up being moist, flavourful and everybody enjoyed it (even me).

During the summer months, as we were camping in Northern Vancouver Island, my husband was praising my briskets' skills to our neighbour, therefore I HAD to make one. So, as the challenge became an excuse to buy a smoker for our vacation place, we went to the store, purchase a smoker, some wood pellets and a brisket. 2 days later, we invited our neighbours for dinner and by the look of what was left in the serving dish, they were not disappointed. I earned the title of Best Cook In The Block !! hahaha

Here is how I make my brisket :

First, while still cold ( out of the fridge), I trim all the hard fat, leaving a thin layer of the soft one on top and bottom of the meat.

When the fat is trimmed, I season to taste with salt and use the Cabela's honey pecan spices to generously rub all over the meat.

When the meat is ready, I wrap it in food plastic wrap and let it sit overnight in the fridge and at least 2 hours on the countertop in the morning.

I preheat the Traeger at 225˚, when ready, I lay the brisket directly on the grate, probe inserted, and let it in until the internal temperature reads 160˚.

When the meat is at 160˚, I take it out of the smoker, add a cup and a 1/2 of beef broth to a pan, sit the meat in the pan and wrap it with tin foil.

Back into the Traeger until the internal temperature reads 205˚.

I take it out and let it rest for about 20 minutes( still wrapped in the tin foil).

Easy enough, delicious it's the perfect dish to share with friends and family.

Comments

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