Recipe courtesy of Butch Lupinetti
Beef Brisket
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- Level: Easy
- Total: 8 hr 30 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 8 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 748
- Total Fat
- 59 g
- Saturated Fat
- 24 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 48 g
- Cholesterol
- 249 mg
- Sodium
- 155 mg
- Level: Easy
- Total: 8 hr 30 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 8 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 748
- Total Fat
- 59 g
- Saturated Fat
- 24 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 48 g
- Cholesterol
- 249 mg
- Sodium
- 155 mg
Ingredients
Directions
- Preheat the oven or smoker to 225 degrees F.
- Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.
- Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.
- Enjoy
