How to make smokehouse beef and cheddar brisket

Answer 1

Here is a recipe for smokehouse beef and cheddar brisket:

Ingredients:
- 1 beef brisket (about 4-5 pounds)
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon mustard powder
- 1 tablespoon cayenne pepper (optional for added heat)
- 1 cup beef broth
- 1 cup shredded cheddar cheese

Instructions:
1. Preheat your smoker to 225°F (107°C) with your preferred wood chips or pellets for smoking. Popular choices for beef include oak, hickory, or mesquite.
2. In a small bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, mustard powder, and cayenne pepper (if desired) to create a dry rub.
3. Trim any excess fat from the brisket, leaving a thin layer for added flavor and moisture. Pat the brisket dry with paper towels.
4. Generously coat the entire brisket with the dry rub, making sure to cover all sides.
5. Place the brisket fat-side up on the smoker grate and close the lid. Smoke the brisket for about 1-1.5 hours per pound, or until the internal temperature reaches 195-205°F (91-96°C).
6. Once the brisket reaches the desired temperature, remove it from the smoker and let it rest on a cutting board or pan for at least 30 minutes. This allows the juices to redistribute and the meat to become tender.
7. While the brisket is resting, preheat your oven to 350°F (175°C).
8. Wrap the brisket tightly in aluminum foil and place it in the preheated oven for an additional 1-2 hours. This step, known as "resting in a faux cambro," helps further tenderize the meat.
9. Remove the brisket from the oven and carefully unwrap the foil. Pour the beef broth over the brisket and evenly sprinkle the shredded cheddar cheese on top.
10. Return the brisket to the oven without the foil and broil for about 5-10 minutes, or until the cheese is melted and bubbly.
11. Remove the brisket from the oven and let it rest for a few minutes before slicing against the grain.
12. Serve the smokehouse beef and cheddar brisket with your favorite barbecue sauce or as a sandwich on a toasted bun.

Enjoy your delicious smokehouse beef and cheddar brisket!