Smoked Brisket – Tender beef brisket

Welcome to the world of smoky, tender brisket with a recipe directly inspired by the culinary expertise of Two Cowboys, showcased on their YouTube channel. With over 70 cuts of brisket smoked each week, they are experts in turning this tough piece of meat into a mouthwatering masterpiece. If you're ready to impress your guests with authentic BBQ flavors straight from the experts, let's dive into the secret of making the perfect smoked brisket.

Ingredients:

- Whole beef brisket with a good fat cap

- Injection mix:

- Red wine reduction

- Beef broth

- For the rub:

- Onion powder

- Garlic powder

- Cayenne pepper

- Additional spices as per preference (e.g., paprika, black pepper, brown sugar)

- Optional homemade BBQ sauce for serving

Equipment:

- Meat syringe for injection

- Smoker

- Refrigerator (for overnight chilling)

- Butcher paper

- Trimming knife

- Cutting board

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Prep Time: 24 hours (includes chilling overnight)

Cook Time: Depending on the size of your brisket and smoker, this could range from 8 to 12 hours.

Total Time: 32-36 hours roughly (including rub and injection prep, smoking, and resting)

Servings: Varies with the size of brisket (typically 10-15 servings)

Instructions:

1. Start by trimming your brisket. Remove any 'bad fat,' which typically looks slimy, along with any silver skin and tough tendons. You want to leave some of the fat cap on to help keep the brisket moist while it smokes.

2. Prepare the injection mix, blending a red wine reduction with quality beef broth. Use a meat syringe to inject the brisket, following the grain of the meat. This helps the flavorful liquids penetrate deep into the fibers for enhanced juiciness and taste.

3. Mix your dry rub ingredients together – onion powder, garlic powder, cayenne pepper, and any other spices you prefer. Apply a generous layer of the rub all over the brisket.

4. Place the rubbed brisket in the refrigerator to chill overnight. This step allows the dry rub spices to permeate the meat.

5. The next day, remove the brisket from the fridge and allow it to come to room temperature while you prepare your smoker.

6. Smoke your brisket at a consistent low temperature (225-250°F) until it reaches an internal temperature of about 195-203°F for maximum tenderness. This can take anywhere from 8 to 12 hours depending on size and smoker performance.

7. Once the brisket reaches the desired internal temperature, remove it from the smoker and wrap it in butcher paper. Let it rest for at least an hour before slicing.

8. Slice the brisket against the grain for the most tender eating experience. Serve with homemade BBQ sauce on the side if desired, letting each person decide how much or how little they want to add.

Cooking Tips: Maintaining a consistent temperature in your smoker is key to achieving the perfect brisket. Remember to always cut against the grain for maximum tenderness, and rest the meat properly to redistribute the juices.

Enjoy the delightful BBQ journey, and hearty thanks to Two Cowboys for sharing their expertise and passion. And remember, great BBQ is not just about the food, it's about the community and sharing experiences with friends and loved ones.

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For more from Two Cowboys and their culinary adventures, visit their YouTube channel at https://www.youtube.com/@TwoCowboysTV

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Smoked Brisket – Tender beef brisket