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Before you jump to Slow Cook Smoked Corned Beef Brisket recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now much more popular than before and rightfully so. There are a number of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get people to adopt a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make a few small changes that can start to make a positive impact to our everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you probably buy many items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a regular part of your new healthy eating plan.
All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to slow cook smoked corned beef brisket recipe. You can have slow cook smoked corned beef brisket using 5 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Slow Cook Smoked Corned Beef Brisket:
- Provide 4 pound Corned beef brisket
- Get 1 TBSP brown sugar
- Take 1 TBSP pepper
- You need 1 TBSP salt
- You need 1 TSP Cumin
Steps to make Slow Cook Smoked Corned Beef Brisket:
- The night before cooking, wash off the corned beef and trim some of the fat off, but not all. Dry the meat, wrap it foil and place in the refrigerator. When you are ready for cooking remove meat from the fridge and let the meat get to room temp prior to cooking.
- Soak wood chips, I prefer mesquite, for about 2 hours prior to the cook. Turn on the far left burner and get the grill temp to 220 to 250 degrees. Take the spices and mix together to create the rub. Make sure the meat is dry, then work the rub all over the meat.
- Place the smoker box with wood chips on the burner that is turned on (replace the wood chips after about 2-3 hours with fresh ones). Now, you can either place the meat 3rd and 4th burners rack, which are off and place a pan under the grate to catch any of the drippings. I always place the meat in a pan, so I have the juice of the meat to use as a gravy or injection if needed
- Let smoke for 3 hours and then turn over the meat using tongs, a fork will puncture the meat
- Cook for another 2.5 - 3 hours depending on the size of the meat. Check the inside temp of the meat, it should be about 160 degrees.
- Once the meat is done, remove it from the grill, wrap in foil for bout 45 minutes before slicing.
- Cut the meat across the grain, using a roast slice with a granton edge (they are great)
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