Easiest Way to Prepare Homemade Lee's Hickory Smoked Whole Beef Brisket

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lee's hickory smoked whole beef brisket. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

How to make burnt ends from beef brisket For more barbecue and grilling For this recipe I'm starting with a whole packer brisket. If you can find just the point, it's perfectly ok Now it's time to fire up the smoker, I'm using my Ole Hickory Pit for this cook but as always any smoker. When you're ready to cook your brisket, ensure you pull it out of the refrigerator at least an hour prior to your starting to cook it. Once it has come to room temperature, melt together the butter and honey in the microwave.

Lee's Hickory Smoked Whole Beef Brisket is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Lee's Hickory Smoked Whole Beef Brisket is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have lee's hickory smoked whole beef brisket using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lee's Hickory Smoked Whole Beef Brisket:

1. Prepare 225 Degrees Preheated Oven
2. Get 8-10 Pound Whole Beef Packer Brisket
3. Make ready as needed Your Favorite Rub Seasoning
4. Prepare as needed Prepared Yellow Mustard
5. Prepare as Needed Water Soaked Hickory Chips
6. Take 24 Ounces your Favorite Beer

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. When purchasing a brisket you can get a whole brisket with the point or just a flat. Look for grain running end to end if possible.

Steps to make Lee's Hickory Smoked Whole Beef Brisket:

1. Season Brisket liberally with your rub, and coat well with the yellow mustard. Place in the refrigerator overnight.
2. The next day… Let the brisket come to room temperature. Meanwhile prepare your smoker and bring to temperature. I like it to be around 250 degrees.
3. Place on smoker fat side up. Let the brisket smoke on low heat for about 3 hours. I'm not trying to cook at this point, just a good long smoke.
4. When done smoking, place brisket in a large pan and add your favorite beer and cover. This will become your sauce at the end. Cover and cook in the oven at 225 degrees until done. The time until done will vary. An 8 pound brisket will take around another 6-7 hours in the oven. I cook mine until it jiggles like jello. Internal temperature of around 200 degrees.
5. I know this might seem overcooked, but it's not. Let it rest until it comes to room temperature. Refrigerate it overnight. Then you can cut it and get nice slices. Note: After slicing cover well with all the leftover juice's from the pan. Message me with any questions. Enjoy

When purchasing a brisket you can get a whole brisket with the point or just a flat. Look for grain running end to end if possible. Expertly seasoned and smoked, this Smokehouse best seller is crafted from the lean "flat" portion of the brisket, famous for its beefy flavor and a tender bite. I'm married to a Texan and this brisket meets his high standards. The whole brisket serves at least.

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