Smoked Brisket
Juicy and tender smoked brisket with a flavorful bark, perfect for a barbecue feast. The slow smoking process infuses the meat with rich smoky flavors, while the homemade beef rub adds a delicious crust.
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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
Prepare the smoker according to manufacturer's instructions and preheat to 225°F (107°C).
AI Wisdom: Ideal smoking temperature for low and slow cooking. -
2
Season the brisket generously with the beef rub, ensuring all sides are coated evenly.
AI Wisdom: Allow the brisket to sit at room temperature for 30 minutes to absorb the flavors. -
3
Place the soaked wood chips in the smoker box or directly on the charcoal for added smoke flavor.
AI Wisdom: The wood chips will infuse the brisket with a smoky aroma. -
4
Put the brisket in the smoker, fat side up, and smoke for about 1.5 hours per pound, or until internal temperature reaches 200°F (93°C).
AI Wisdom: Use a meat thermometer to monitor the internal temperature. -
5
Once done, remove the brisket from the smoker and let it rest, tented with foil, for 30 minutes to allow the juices to redistribute.
AI Wisdom: Resting ensures a juicy and tender brisket. -
6
Slice the brisket against the grain into 1/4-inch thick slices and serve with barbecue sauce.
AI Wisdom: Slicing against the grain ensures tenderness.
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