How to smoke a brisket?

Beef brisket is known as one of the most unpalatable meats for smokers. When cooked correctly, sirloin can be the best and the tenderest meat you've ever eaten! Living in an apartment with all the "rules", on the 4th floor, there is no loud barbecue. So, I decided to buy an electric smoker, when you can’t grill, the next best grill…

Step 1. Ingredients

4 to 6 pounds sirloin

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons barbecue seasoning

1 tbsp. chili

2 teaspoons kosher salt

1 teaspoon pepper

Hickory Chips (Hickory will add a touch of bacon to the brisket)

Step 2: Prepare the brisket:


Trim off the excess top fat or "fat cap", leaving a 1/4" thick layer of fat to keep the meat moist during the long cooking process.

Let the meat sit at room temperature for 1 hour.

Insert the smoker to warm up the smoker for 40 minutes.

When using an electric smoker, you don't want to start smoking meat before you get the correct temperature.



 

Step 3: How to use the control panel and remote control:

Insert the smoker to warm up the smoker for 40 minutes.

When using an electric smoker, you don't want to start smoking meat before you get the correct temperature.


Step 4: For people with smokers:

I adjusted the smoker's heat to 260°F at the beginning. I did this because once you open the smoking door (put the meat on the shelf), the temperature inside the smoker will naturally drop. After eating the meat, I looked at the temperature. Until it reached 225°F, then I lowered the temperature from 260°F to 250°F.


Also read this article how to sharpen scissors

Step 5: Set "SET TIMER" and set "SET TEMP”


Turn on the smoker first.

To control the cooking time, adjust the setting time using + and - buttons.

To control the temperature of the smoker, adjust the set temperature using the + and - buttons.

Step 6:


Wait until the smoker reaches the desired temperature before adding meat and wood chips. The time required to reach the required temperature takes 30-40 minutes, depending on the smoker's brand.

Step 7:

Use the ginger ale (or water) in the straw to fill the drip tray to the recommended level.


Step 8: Sawdust:

Add wood chips to the chip box. Use dry wood chips directly from the bag, or soak for a few minutes.

Step 9: The purpose of Vent:

The vent is used for two purposes to maintain the ideal temperature and to regulate the smoke so that the smoke leaves the smoker, so that your food does not smell like soot. The shorter the smoking time, the more the vent should be kept closed. Compared with other meats, fish smokes very quickly. In order to achieve a smoky taste, you want to close the vent.


Step 10: Season the brisket:


Mix onion powder, garlic powder, barbecue seasoning, chili powder, salt and pepper

Beef brisket in a small bowl and on both sides of the season.

Step 11: Suck the sirloin:

Place the seasoned sirloin fat on the smoking rack.


Step 12:


Place the rack into the portion where the smoker inserts the meat, close the smoking door and set the internal meat temperature to 190°F.

Step 13: Smoking:

The chimney raises the temperature up to 225°F. (2-4 hours), using the smoker's vent to adjust the temperature. Knowing the temperature in the grill is crucial, so if your grill does not have a thermometer, buy a digital grill thermometer.


Step 14: Check the temperature/chip while smoking:

Check the temperature of the grill every hour, as close as possible to 225°F. Add more soaked wood chips every hour as needed to maintain temperature and smoke.

Step 15:


The ideal temperature for smoked sirloin is 195°F, but remember that the internal temperature of the sirloin will increase by 10 degrees even after it is removed from the grill. Another way to test the completeness of the sirloin is the "feeling" method: put a small fork in the sirloin, and if it is easily twisted in the meat, it is done.

Step 16:


Unplug the smoker and rest 5 minutes before opening to allow the smoke to settle. Take a step back when opening the smoker's door, you don't want the smoke to sting your eyes!

Remove the meat probe, then remove the sirloin from the smoke, and place the meat on a warm plate or plate. Cover the meat loosely with aluminum foil. Let rest for at least 5-10 minutes. The recovery time helps the juice migrate to the center of the meat to be more evenly distributed throughout the sirloin.


Step 17:


Properly cutting grain beef should be a very smooth process. Push the knife down gently with a sharp knife, and slowly shake it back and forth.


Step 18: Slice the breast meat:

Always cut the sirloin into grains. Doing so will make the cut of the meeting very gentle. To do this, remove some fat from the top of the sirloin, look at the direction of the grain in the meat, and then slice it.


Step 19:


Follow the steps below and you will easily smoke sirloin in an electric smoker!


Step 20: 

What to do when you over-cooked "smoked" sirloin, or you only have too much leftover.

The first time I "smoked" by myself was definitely a disaster.

First of all, don't panic... This is a great way to save your breasts! So, cross your fingers and let's get started!

Step 21:

1 cup barbecue sauce

1/2 can of coke

½-1 pound remaining smoked sirloin

½ tablespoon. Worcestershire Sauce

1/8 teaspoon. chili

Salt and pepper to taste

2 tablespoons. brown sugar

Step 22: 


Mix the barbecue sauce, cola, chili, pepper and salt. Try to see if you think it needs more…


Step 23:

Trim all the fat in the sirloin. Then put the sirloin into the tank.

Step 24:

Pour the barbecue sauce, cola and Worcestershire sauce mixture over the sirloin in the crockpot.

Cover the lid and cook on the " low " setting, and cook until the breasts are very soft, about 5 to 6 hours.

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