How do you smoke a beef brisket?

Answer 1

• I cook the brisket in water with the spice packet that comes with it (I put the spices in a tea ball or cheesecloth and discard them after the meat is done because they are pretty gross to bite into). After about an hour I add an onion, celery and carrots. After about two more hours I throw away the onion and celery and save the carrots and add potatoes (cut into pieces) and cabbage to the brisket water. I cook until the brisket falls easily off of a fork and potatoes are done.
• Most packages of brisket have the cooking instructions on them. So the next time you're in the grocery store, check the package.
• Corned brisket is boiled. Most cookbooks have recipe for herbs and spices to add. I also add one apple and one onion to water, discard apple and onion when done.
• Place the corned beef fat side up in a large pot, add some coarsly-chopped onion, carrot and celery(or any flavorings you like). Add water to cover the brisket by about one inch. I like to add one bottle of dark beer or stout. Bring to boil, cover and simmer for 3 hours.
• I first sear the fat side in a skillet then place it in a roasting pan, add one cup of water and any kind of seasoning you like, even BBQ sauce. Cover tightly and roast in the oven at 225 degrees for 3 to 4 hours and it will melt in your mouth.
• You don't actually "boil" the brisket, you simmer it. Don't stick to recipes, experiment. You can simmer it in vegetable or beef stock. You can add a little red wine to enhance the whole thing. You can soak it over night in the pickling spices then grill it outdoors or slow roast it in the oven. Ever tried Barbequed Corned beef? I do it all the time in my restaurants. It is entirely different than BBQ'd brisket that hasn't been corned (pickled). If you want "Heart Healthy", remove all the fat. You will lose only a little flavor.
• I cook corned beef in apple juice and water about 40% water 60 juice. I also use Ginger Ale from time to time Same proportions add an onion with whole cloves stuck into the side. I use four cloves.

Things You'll Need:

• Corned Beef Brisket
• Deep Pot / with lid
• Dill seeds
• Dried Bay leaves
• Salt
• Pepper
• Water

How to Cook Corned Beef Brisket

1. Go to your local grocery store and pick up a nice piece of corned beef brisket. Be sure to look at how much fat content is on the meat before buying. Brisket of course always has a thin line of fat on one side, just be sure it is not to thick.
2. Now that your ready to cook your corned beef brisket, open up the package, place inside deep pot and fill with water until corn beef is completely covered. If the brisket comes with a seasoning packet, which it usually does, pour packet inside of water. If it does not come with the seasoning packet, add two tablespoons of salt, pepper, and dills seeds and a spoonful of chopped up bay leaves.
3. Place pot with lid on a stove top with the heat on medium. Do not have heat on anything over medium or you will have a big mess all over the stove from the water boiling over.
4. Cook brisket on top of the stove for four hours without being touch. Keep an eye on the water, if you can see the brisket add more water, but just enough to cover the brisket.
5. Now allow to rest for about 15 minutes. Once rested, slice brisket going against the grain of the meat. Slice in thin slices only, you get much better flavor this way. Use horseradish sauce of spicy mustard as a dipping sauce and your ready to enjoy your corn beef brisket.

Answer 2

• 5 hours
• There are several ways and each uses different times. To slow cook the brisket with a smoke source plan on 8 to 12 hours at 200F.
• Smoking time varies from cook to cook, but one practice, which results in a very smoky and very tender brisket, is to smoke wrapped in aluminum foil for 12 hours over a low, smoky fire (225 degrees F. or so), then to unwrap and smoke for another 2 hours.

Answer 3

You can season it with a dry rub of any blend of seasonings, be careful not to mix too many flavors. Soak your wood chips really good with water, the more water the more smoke. Burn the chips, without an open flame, over hot coals. Maintain temp. (check different temps & times for different meats and weights) and try not to release the smoke till it is done

Answer 4

A slow cooker is ideal for braising brisket unattended for hours. In this preparation, the cooking liquid becomes a smoky barbecue sauce to serve alongside the tender, meaty slices of brisket.

Answer 5

Brisket is a cut of beef from the underside of the ribcage of a steer. It is often cut into four pieces, the left and right flat brisket, and left and right point brisket.