Farm & Ranch Living
DANIELLE HAYDEN’S BEEF BRISKET
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
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.