Farm & Ranch Living

DANIELLE HAYDEN’S BEEF BRISKET

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INGREDIENT­S

2 cans (101/2 oz. each) beef consomme

11/2 cups low-sodium soy sauce

2 lemons, halved and juiced

1 Tbsp. liquid smoke

6 cloves garlic, minced

1 fresh beef brisket (7 to 10 lbs.), untrimmed Apple cider vinegar

DIRECTIONS

1. Combine consomme, soy sauce, lemon juice, liquid smoke and garlic; add to a roasting pan with at least 4-in.-high sides.

2. Add brisket to pan, fat side up. Pierce top of meat with meat fork; spoon some liquid on top. Tightly cover with foil; refrigerat­e 24-48 hours.

3. Set smoker to 225° with your favorite wood chunks or pellets. Add meat to smoker, fat side up. Cook until meat thermomete­r reaches 165°, spritzing or brushing often with apple cider vinegar, about 2 hours. Make sure the smoker maintains a steady temperatur­e. ( It can take between

5-6 hours for a 10-lb. brisket).

4. Spritz with vinegar and carefully wrap brisket in 2 layers of foil. Continue smoking until meat thermomete­r reads 203°. Wrap brisket in another piece of foil and a towel; let rest for at least 2 hours.

5. Slice or pull apart to serve.

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