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postheadericon Smoked Beef Brisket

5.00 avg. rating (90% score) - 1 vote

Smoked Beef Brisket is a delicious and easy recipe for a large crowd or holiday. It makes (24) servings. This recipe uses an outdoor smoker with hickory and cherry wood chips. It has a made from scratch rub included and will slow smoke for about (8) hours. This is also a healthy, low calories, low fat, low carbohydrates, low sugars, low sodium, diabetic-friendly and Weight Watchers (5 SmartPoints), (5 PointsPlus) recipe. You’ll be adding this to your grilling rotation as a favorite for holidays and events. Smoked Beef Brisket will be loved by all of your family, friends and guests.smoked-beef-brisket

Cooking Time: 8 Hours.
Total Time: About 10 Hours.

INGREDIENTS:

1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup paprika
1-1/2 Tbsp sea salt
1 Tbsp Hy-Vee black pepper
1 tbsp lemon-pepper seasoning
1 tsp ground allspice
1 (6-8 lb) untrimmed beef brisket
2 cups apple juice or apple cider + more as needed
Hickory and cherry wood chips
Barbecue sauce, optional

DIRECTIONS:

1. For the rub: In a small bowl stir together the granulated sugar, brown sugar, paprika, salt, black pepper, lemon-pepper seasoning and allspice. If desired, press through a strainer to remove any lumps.

2. Pat brisket dry with paper towels. Apply the rub all over the brisket, making sure to coat the meat evenly. Cover the brisket with plastic wrap and refrigerate for 2 hours. Pour apple juice into a clean spray bottle used only for food; set aside.

3. In a smoker, arrange preheated coals, wood chips, and water in a water pan according to the manufacturer’s directions. Add additional coals and adjust vents as needed to maintain a temperature between 220 degrees and 250 degrees.

4. Place meat on a well-greased rack directly over water pan. Cover or close smoker and smoke for 2 hours, adding equal amounts of hickory and cherry wood chips as needed to maintain smoke. Continue cooking brisket in smoker without smoke for an additional 6 hours or until an instant-read thermometer inserted into the deepest part of the brisket reaches 185 degrees to 190 degrees, spraying brisket generously with apple juice every hour.

5. Remove brisket from smoker. Cover loosely with foil and let stand for 20 minutes. To serve, thinly slice meat against the grain and, if desired, top with barbecue sauce.

Yield: 24 Servings.
Serving Size: (4 oz) per serving.
Weight Watchers (5 SmartPoints), (5 PointsPlus)
Carb Choices: 0

NUTRITIONAL INFORMATION:
Calories: 200, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 510mg, Sugars: 4g, Carbohydrates: 5g, Fiber: 0g, Protein: 24g

Original recipe and image from Hy-Vee, Inc. https://www.hy-vee.com/meal-solutions/recipes/Chef-Mark’s-KC-Smoked-Brisket-R10300.aspx

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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