Recipe of Favorite Lee's Hickory Smoked Whole Beef Brisket

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Lee's Hickory Smoked Whole Beef Brisket. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Lee's Hickory Smoked Whole Beef Brisket Recipe. Use your yellow mustard and spread it evenly over your entire brisket and then rub in a liberal amount of the Caveman Rub making a nice crust over the whole brisket. Lean cuts of pork and beef brisket are rubbed with hand-blended spices and lightly smoked over hickory embers by Pitmaster Matthew Whiteford.

You can cook Lee's Hickory Smoked Whole Beef Brisket using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lee's Hickory Smoked Whole Beef Brisket

1. It’s 225 of Degrees Preheated Oven.
2. Make ready 8-10 Pound of Whole Beef Packer Brisket.
3. Make ready as needed of Your Favorite Rub Seasoning.
4. Make ready as needed of Prepared Yellow Mustard.
5. Take as Needed of Water Soaked Hickory Chips.
6. Prepare 24 Ounces of your Favorite Beer.

I'm married to a Texan and this brisket meets his high standards.The whole brisket serves at least.A beef brisket is composed of two parts, the flat and the point.The flat section is on the right in the picture.

Lee's Hickory Smoked Whole Beef Brisket step by step

1. Season Brisket liberally with your rub, and coat well with the yellow mustard. Place in the refrigerator overnight..
2. 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..
3. 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..
4. 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..
5. 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.

It makes a great appetizer and entree option.Pre-prepared for convenience, it saves valuable prep time and effort.Expertly seasoned and smoked, this Smokehouse best seller is crafted from the lean "flat" portion of the brisket, famous for its beefy flavor and a tender bite.

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.Smoked Brisket Taco recipe using a beef brisket smoked to perfection and then sliced and pulled for delicious brisket tacos.Why go out for tacos when you can make the best ones at home?For this recipe you'll need a whole packer brisket.This Brisket is as good as it gets!