Food recipes
Smoked Brisket South Texas Style
Smoked Brisket South Texas Style Ingredients: beef, grass-fed, ground, raw butter, without salt sugars, brown Directions: Prep your pit with your favorite wood. I prefer pecan for the mellow flavor. Optimum cooking te...
Smoked Brisket South Texas Style
Ingredients:
beef, grass-fed, ground, raw
butter, without salt
sugars, brown
Directions:
Prep your pit with your favorite wood.
I prefer pecan for the mellow flavor.
Optimum cooking temperature will be between 200 to 250 degrees.
Trim excess fat from brisket and place in smoker.
Let it slow smoke for 2 hours or until you have a good smoke ring around it.
Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.
Ingredients:
beef, grass-fed, ground, raw
butter, without salt
sugars, brown
Directions:
Prep your pit with your favorite wood.
I prefer pecan for the mellow flavor.
Optimum cooking temperature will be between 200 to 250 degrees.
Trim excess fat from brisket and place in smoker.
Let it slow smoke for 2 hours or until you have a good smoke ring around it.
Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.