Smoked Overtrimmed Brisket
An over-trimmed brisket can be successfully smoked with a little know-how.
Equipment
- Grill
- Probe Thermometer
- Butcher Paper
Ingredients
- 10 lb Brisket
- 1 cup Dry beef rub
- 2 tins French onion soup or apple juice, sauces
- ½ cup Olive oil
Instructions
- Using a meat injector, inject the soup mix into various places around the cut of beef.
- Place the cut of meat in an aluminum pan with the rest of the onion soup or beef broth (or other liquid).
- Spread sliced onion over the surface of the meat.
- Use a dry rub marinade or seasoning for the exterior surface of the beef.
- Place on the grill grate. After an hour and a half of smoking, baste with the pan juices. Repeat this throughout the smoking process
- Run the smoker at around 250°F.
- After the first half of smoking time, remove and wrap the brisket in foil or butcher paper. Return to the grill, and smoke until the internal temp reaches 205°F.
- After the first half of smoking time, remove and wrap the brisket in foil or butcher paper. Return to the grill, and smoke until the internal temp reaches 205°F.
- The brisket is ready for removal when the internal temperature reaches 205°F.
- Leave it to rest for at least 30 minutes up to an hour.
- Wrap the finished brisket in a towel and place it in an empty ice chest.
- Unwrap the brisket and place it on a chopping board. Slice against the grain, with a sharp knife, in ¼ – ½ inch thick slices.
- Serve the slices of brisket with some tasty sides, and your meal is ready to enjoy!