Smokey Brisket
If you don't have a smoker, you can still make a delicious smokey brisket!
Use Hellfire Farm Smokey All-Purpose Seasoning to add a smokey kick to a tender and juicy brisket.
Brisket should be cooked "low and slow", meaning it cooks at a low temperature for a long time. Managing the cooking process properly is how you get a tender and moist brisket. While the time can vary depending on the specific cut, you should allow at least 90 minutes per pound.
Before you start, cover the lower rack with foil and place a large sheet pan in the middle to catch the juices released as the brisket cooks. Preheat the oven to 250°.
Ingredients
- Brisket
- Hellfire Farm Smokey All-Purpose Seasoning
Directions
If you have a meat injector, mix 2-4 tablespoons of Hellfire Farm Smokey seasoning in 3-4 cups of water. If you do not, then use 1-2 tablespoons in 1-1/2 - 2 cups of water.
Inject the seasoning mixture into the brisket, reserving at least 1 to 1-1/2 cup.
Pat the brisket dry and sprinkle the dry seasoning liberally all over, top and bottom, and don't forget the edges.
Place brisket in the preheated oven and cook for up to half of your cooking time, until the internal temperature reaches 160°. Baste lightly with the smokey seasoning water blend once every hour.
At 160°, the brisket will be in the cooking phase known as the "stall". This is the point where evaporative cooling from the moisture on the surface of the meat is keeping the meat from getting any hotter. The "Texas Crutch" is a technique to help keep the moisture in and to reduce the time spent in the stall.
Remove from the oven, wrap tightly with aluminum foil, and place back in the oven. Continue to cook wrapped until 190°.
After the brisket reaches 190°, unwrap it and place back in the oven until it reaches 195° to harden the "bark" on the outside while bringing it up to final temperature.
Remove from the oven at 195° and allow to rest for 5-10 minutes, then slice and serve.
