How to make smokehouse beef and cheddar brisket
Here is a recipe for smokehouse beef and cheddar brisket:
Ingredients:
- 1 beef brisket (about 4-5 pounds)
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon mustard powder
- 1 tablespoon cayenne pepper (optional for added heat)
- 1 cup beef broth
- 1 cup shredded cheddar cheese
Instructions:
1. Preheat your smoker to 225°F (107°C) with your preferred wood chips or pellets for smoking. Popular choices for beef include oak, hickory, or mesquite.
2. In a small bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, mustard powder, and cayenne pepper (if desired) to create a dry rub.
3. Trim any excess fat from the brisket, leaving a thin layer for added flavor and moisture. Pat the brisket dry with paper towels.
4. Generously coat the entire brisket with the dry rub, making sure to cover all sides.
5. Place the brisket fat-side up on the smoker grate and close the lid. Smoke the brisket for about 1-1.5 hours per pound, or until the internal temperature reaches 195-205°F (91-96°C).
6. Once the brisket reaches the desired temperature, remove it from the smoker and let it rest on a cutting board or pan for at least 30 minutes. This allows the juices to redistribute and the meat to become tender.
7. While the brisket is resting, preheat your oven to 350°F (175°C).
8. Wrap the brisket tightly in aluminum foil and place it in the preheated oven for an additional 1-2 hours. This step, known as "resting in a faux cambro," helps further tenderize the meat.
9. Remove the brisket from the oven and carefully unwrap the foil. Pour the beef broth over the brisket and evenly sprinkle the shredded cheddar cheese on top.
10. Return the brisket to the oven without the foil and broil for about 5-10 minutes, or until the cheese is melted and bubbly.
11. Remove the brisket from the oven and let it rest for a few minutes before slicing against the grain.
12. Serve the smokehouse beef and cheddar brisket with your favorite barbecue sauce or as a sandwich on a toasted bun.
Enjoy your delicious smokehouse beef and cheddar brisket!
To make smokehouse beef and cheddar brisket, you will need the following ingredients and follow the given steps:
Ingredients:
1. 4-5 pounds beef brisket
2. 2 tablespoons paprika
3. 1 tablespoon garlic powder
4. 1 tablespoon onion powder
5. 1 tablespoon brown sugar
6. 1 tablespoon salt
7. 1 tablespoon black pepper
8. 1 tablespoon dried thyme
9. 1 tablespoon dried oregano
10. 1 tablespoon cumin
11. 1 cup beef broth
12. 1 cup cheddar cheese, shredded
Steps:
1. Preheat your smoker or grill to 225°F (107°C). The low and slow cooking temperature is crucial for tenderizing the brisket and infusing it with smoky flavor.
2. In a small bowl, combine the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, dried thyme, dried oregano, and cumin. This will create a dry rub for the brisket.
3. Trim excess fat from the brisket to ensure even cooking and better smoke absorption. Apply the dry rub generously on both sides of the brisket, pressing it into the meat to adhere well.
4. Once the smoker or grill has reached the desired temperature, place the seasoned brisket on the rack or grates, fat side up. Close the lid and let it cook for about 6-8 hours, or until the internal temperature of the brisket reaches 195-205°F (90-96°C).
5. During the cooking process, periodically check the smoker or grill temperature to maintain the desired smoking temperature. You can also add soaked wood chips or chunks, such as hickory or mesquite, to enhance the smoky flavor.
6. After the brisket reaches the desired internal temperature, remove it from the smoker or grill. Place it on a cutting board and let it rest for about 30 minutes. This resting period allows the juices to redistribute within the meat, resulting in moist and tender brisket.
7. While the brisket is resting, preheat your oven to 375°F (190°C).
8. Slice the rested brisket against the grain into thin slices. Lay the slices in a baking dish or casserole dish.
9. Pour the beef broth over the sliced brisket in the dish. The broth will help keep the meat moist and flavorful during the final cooking process.
10. Sprinkle the shredded cheddar cheese evenly over the top of the sliced brisket.
11. Place the dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and lightly golden.
12. Remove the dish from the oven and let it cool for a few minutes before serving.
Now you have your delicious smokehouse beef and cheddar brisket, ready to be enjoyed!
Here is a step-by-step guide on how to make smokehouse beef and cheddar brisket:
Step 1: Prep the Brisket
1. Start by prepping the beef brisket - trim any excess fat from the surface.
2. Season the brisket generously with salt and pepper, or use your preferred dry rub seasoning.
Step 2: Prepare the Smoker
1. Preheat your smoker to 225°F (107°C) and ensure there is enough wood for smoking (such as mesquite or hickory) pre-soaked in water.
Step 3: Smoke the Brisket
1. Place the seasoned brisket in the smoker with the fat side up. Close the lid and allow the brisket to smoke for about an hour per pound of meat. This usually takes around 10-12 hours for a 10-12 pound brisket.
2. Maintain a constant temperature of 225°F (107°C) throughout the smoking process.
Step 4: Check for Doneness
1. After the recommended cooking time, check the internal temperature using a meat thermometer. The desired temperature for a tender result is around 195°F (90°C).
2. If the temperature is lower, continue smoking until it reaches the desired temperature. Be careful not to overcook, as the meat may become too dry.
Step 5: Rest and Slice the Brisket
1. Once the brisket reaches the desired internal temperature, carefully remove it from the smoker and place it on a cutting board.
2. Allow the brisket to rest for at least 30 minutes to 1 hour before slicing. This allows the juices to redistribute within the meat, resulting in a more flavorful and tender brisket.
3. Using a sharp knife, slice the brisket against the grain (across the muscle fibers) into thin, even slices.
Step 6: Add Cheddar Cheese
1. Place the sliced brisket on a baking sheet or in an oven-safe dish.
2. Layer shredded or sliced cheddar cheese over the top of the brisket.
3. Place the brisket with cheese under the broiler for a few minutes, or until the cheese is melted and bubbly.
Step 7: Serve and Enjoy
1. Remove the beef and cheddar brisket from the oven and let it cool slightly.
2. Serve the brisket with your favorite barbecue sauce, pickles, or other accompaniments of your choice.
3. Enjoy your delicious smokehouse beef and cheddar brisket!
Remember, smoking a brisket takes time and patience, but the end result is worth it. Adjust the cooking time based on the size of your brisket and monitor the internal temperature for the best outcome.