Quick Smoked Brisket
Indulge in the rich, smoky flavors of this Quick Smoked Brisket. The brisket is coated in a flavorful dry rub and smoked low and slow until tender and juicy, perfect for a hearty meal with loved ones.
🎯 This is AI cooking. We're here to have fun. Let's see what happens!
Our AI chef has whipped up this recipe using its digital imagination. It might be brilliant, it might be... interesting. That's the adventure! We believe cooking should be playful, experimental, and a little chaotic.
👩🍳 Instructions (The AI's Game Plan)
🎯 Follow along with our AI chef's step-by-step adventure. Results may vary wildly!
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1
Preheat smoker to 225°F (107°C) using hickory or oak wood chips for smoke flavor.
AI Wisdom: Ensure a clean smoke with thin, blue wisps. -
2
In a bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a dry rub.
AI Wisdom: Adjust seasoning to taste preference. -
3
Generously season the brisket with the dry rub, ensuring full coverage on all sides.
AI Wisdom: Press the rub into the meat for better adhesion. -
4
Place the seasoned brisket in the preheated smoker, fat side up, and smoke for 1.5 hours per pound or until the internal temperature reaches 200°F (93°C).
AI Wisdom: Maintain steady temperature throughout the smoking process. -
5
Once done, remove the brisket from the smoker and let it rest, tented with foil, for 30 minutes before slicing against the grain.
AI Wisdom: Resting allows the juices to redistribute for a moist brisket.
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