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The ingredients needed to prepare Lee's Hickory Smoked Whole Beef Brisket:
- Use 225 Degrees Preheated Oven
- Prepare 8-10 Pound Whole Beef Packer Brisket
- You need as needed Your Favorite Rub Seasoning
- Provide as needed Prepared Yellow Mustard
- Take as Needed Water Soaked Hickory Chips
- Get 24 Ounces your Favorite Beer
Instructions to make Lee's Hickory Smoked Whole Beef Brisket:
- Season Brisket liberally with your rub, and coat well with the yellow mustard. Place in the refrigerator overnight.
- The next day… Let the brisket come to room temperature. Meanwhile prepare your smoker and bring to temperature. I like it to be around 250 degrees.
- Place on smoker fat side up. Let the brisket smoke on low heat for about 3 hours. I'm not trying to cook at this point, just a good long smoke.
- When done smoking, place brisket in a large pan and add your favorite beer and cover. This will become your sauce at the end. Cover and cook in the oven at 225 degrees until done. The time until done will vary. An 8 pound brisket will take around another 6-7 hours in the oven. I cook mine until it jiggles like jello. Internal temperature of around 200 degrees.
- I know this might seem overcooked, but it's not. Let it rest until it comes to room temperature. Refrigerate it overnight. Then you can cut it and get nice slices. Note: After slicing cover well with all the leftover juice's from the pan. Message me with any questions. Enjoy
I use a combination of mesquite and hickory wood for smoking briskets because they provide a You can smoke the brisket the whole time without mopping it and it will turn out just fine. There's no messing around with our grain-fed beef brisket. Find this Pin and more on Paleo/Primal or at least grain free by A simple and amazing Hickory smoked Beef Brisket. Paleo This oven roast whole beef tenderloin recipe video shows you how to make beef tenderloin the easy. Place in foil pan, pour sauce over meat.
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