BBQ Beef Recipes

Kosher Competition Smoked Whole Beef Brisket – Prairie Street Prime Culinary Kitchen

In this video, Chef Randy smokes a Prairie Street Prime kosher whole beef brisket. Whole brisket contains both the first and second cut of the meat. The first cut is the lower, leaner half of the brisket (also known as “the flat”). The second cut is laced with fatty marbling, making it more robust in flavor and seriously tender when cooked. Competition-trimmed means we’ve removed most of the outer layer of fat — which helps to create a crispy crust and maximize flavor. Our whole cut is great for smoking (barbecuing) over low heat, where it slowly builds that delicious bark and a soft, juicy interior.

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Ingredients
Whole Competition Brisket
2 tbsp Kosher salt
2 tbsp coarse ground black pepper
1 cup apple cider vinegar
1 cup light beer
Butcher paper
Spray bottle

Recipe
Season brisket with the salt and pepper, generously covering both sides
Place on roasting rack over a sheet pan and let rest in fridge overnight
Set smoker to 225° F
Place brisket in the center of the smoker and close the lid
Spritz the brisket every hour with the apple cider and beer mixture
Cook brisket to an internal temperature of 165° F
Once brisket reaches 165° F, remove from smoker and completely wrap with butcher paper
Place brisket back in the smoker and cook to an internal temperature of 200° F
Remove from smoker and allow to rest for 1 hour wrapped in paper
Remove brisket from butcher paper, cut in half, and slice the brisket AGAINST the grain
Serve and enjoy!

#prairiestreetprime #kosherbrisket #smokedbrisket #chefrandy
#koshercooking #kosherculinary

Original of the video here

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