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Before you jump to Lee's Hickory Smoked Whole Beef Brisket recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to lee's hickory smoked whole beef brisket recipe. You can cook lee's hickory smoked whole beef brisket using 6 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Lee's Hickory Smoked Whole Beef Brisket:
- You need 225 Degrees Preheated Oven
- Provide 8-10 Pound Whole Beef Packer Brisket
- Get as needed Your Favorite Rub Seasoning
- Use as needed Prepared Yellow Mustard
- Get as Needed Water Soaked Hickory Chips
- You need 24 Ounces your Favorite Beer
Instructions to make Lee's Hickory Smoked Whole Beef Brisket:
- Season Brisket liberally with your rub, and coat well with the yellow mustard. Place in the refrigerator overnight.
- 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.
- 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.
- 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.
- 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
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