Wednesday, May 19, 2021

Recipe of Favorite Slow Cook Smoked Corned Beef Brisket Very Easy

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Slow Cook Smoked Corned Beef Brisket

Before you jump to Slow Cook Smoked Corned Beef Brisket recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Choose To Eat.

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Your main meals should also incorporate fish like salmon or perhaps lean proteins, as these will also be in a position to help your health. The reality that salmon is also packed with Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you'll need. Now when you elect to have a steak for supper one thing you should remember is that 3 ounces will provide you with all the protein you will need for the day. To be able to minimize your fat intake you really should cut off any visible fat before you prepare the meats.

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We hope you got insight from reading it, now let's go back to slow cook smoked corned beef brisket recipe. You can cook slow cook smoked corned beef brisket using 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Slow Cook Smoked Corned Beef Brisket:

  1. Provide of Corned beef brisket.
  2. Prepare of brown sugar.
  3. Prepare of pepper.
  4. Get of salt.
  5. Provide of Cumin.

Steps to make Slow Cook Smoked Corned Beef Brisket:

  1. The night before cooking, wash off the corned beef and trim some of the fat off, but not all. Dry the meat, wrap it foil and place in the refrigerator. When you are ready for cooking remove meat from the fridge and let the meat get to room temp prior to cooking..
  2. Soak wood chips, I prefer mesquite, for about 2 hours prior to the cook. Turn on the far left burner and get the grill temp to 220 to 250 degrees. Take the spices and mix together to create the rub. Make sure the meat is dry, then work the rub all over the meat..
  3. Place the smoker box with wood chips on the burner that is turned on (replace the wood chips after about 2-3 hours with fresh ones). Now, you can either place the meat 3rd and 4th burners rack, which are off and place a pan under the grate to catch any of the drippings. I always place the meat in a pan, so I have the juice of the meat to use as a gravy or injection if needed.
  4. Let smoke for 3 hours and then turn over the meat using tongs, a fork will puncture the meat.
  5. Cook for another 2.5 - 3 hours depending on the size of the meat. Check the inside temp of the meat, it should be about 160 degrees..
  6. Once the meat is done, remove it from the grill, wrap in foil for bout 45 minutes before slicing..
  7. Cut the meat across the grain, using a roast slice with a granton edge (they are great).

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About the Author

Carolline

Author & Editor

Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.

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