alcoeata Mini-Beef Brisket Smoked Recipe

Hanukkah

Mini-Beef Brisket Smoked Recipe

This recipe for your Hanukkah Day Beef Brisket dinner, and celebrate the easy way. Make this easy beef brisket in the smoker with all flavor enhancer spices.

This recipe for your Hanukkah Day Beef Brisket dinner, and celebrate the easy way. Make this easy beef brisket in the smoker with all flavor enhancer spices.

Meat is a good source of vitamins. protein, and minerals, and there are types of Meat -  Red Meat, Poultry, Seafood.

Brisket is the most flavorful cut of meat, but it is also one of the most difficult and challenging to cook. This method helps to keep the brisket tender and moist.

    Let's Make Mini-Beef Brisket Smoked Recipe. 

    Prep Time: 10 hours

    Cook Time: 5 hours

    Note: All ingredients in blue are available at alcoeats.com

    Ingredients

    Ingredients Quantity
    Red Wine Vinegar 1 cup
    Water 1 cup
    Onion, Sliced 1
    Garlic, Minced 2 cloves
    Garlic Cloves 8 whole
    Dried Parsley 1 tbsp
    Bay Leaves 2
    Celery Seeds 1 tsp
    ALCO Red Chili Powder 1 tsp
    ALCO Meat Masala 1 tbsp
    Dried Thyme 1/2 tsp
    Dried Rosemary 1/2 tsp
    Dried Basil 1/2 tsp

    Meat Masala

    Regular price $1.00
    Regular price Sale price $1.00
    x

    Red Chili Powder

    Regular price $1.00
    Regular price Sale price $1.00

    METHOD:

    1. First, gather the all ingredients.
    2. Then in a large, flat pan, combine all the marinade ingredients and mix well. Then place brisket in the pan.
    3. Then marinate the brisket in the fridge covered for 10 hours (up to 24 hours), turning it over 2 or 3 times during the process.
    4. Then remove from the refrigerator and prepare the smoker. Here you will want to smoke the cut for about 4 to 5 hours at 220 F to 240 F.
    5. Now if using a water smoker, then put the remaining marinade in the water pan to add flavor.
    6. Then place brisket on the smoker and cook until the internal temperature reaches 180 F/80 C. Check the temperature at the 4-hour mark.
    7. Finally, remove and rest the meat for at least 1 hour. Then slice the meat against the grain. Then serve and enjoy.

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