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Spray every hour with 1 cup of beef broth. Transfer the roast to a disposable aluminum foil pan and add the remaining 1 cup beef broth and sliced onions. Cover tightly with foil and cook until the internal temperature reaches 202°F. Remove the beef from the liquid and let rest for 15 minutes before shredding.
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To make the sauce, place in a blender or food processor the onion, garlic, chipotle chiles, 1/4 cup of the Dr Pepper, ketchup, mustard, molasses, Worcestershire, smoked paprika, and ground cloves. Puree until smooth, and add salt and pepper to taste. Preheat the oven to 250°F. Lift up the brisket and pour half the sauce into the bottom of the.
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Once the smoker is stable at 250°F, place the beef into the middle of the cooking grate and insert an internal meat probe. Let the beef smoke for around 4 hours in total, until it reaches an internal temperature of 160°F. Wrap the beef in some foil with half a cup of warm beef stock and put back on the heat.
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Instructions. Preheat the smoker to 225-250 F. Set it for indirect heat and add preferred wood chunks. Start by trimming and large pieces of fat off the sides of the chuck roast and remove any silver skin. Add a light coating of the mustard binder to the top bottom and all sides of the roast in a thin layer.
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Smoked Pulled Beef (or Poor Man's Brisket) is like the best parts of Texas-style smoked brisket and pulled pork all rolled into one! Note - The times and measurements given in this recipe assume an approximate 4 - 6 lb. chuck roast. The recipe as written should be used as a loose guideline. Your exact cooking time will vary depending on the.
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Pour over brisket. Cover and cook on low heat setting for 10 to 12 hours until fork tender. Remove brisket from cooker and shred. Pour liquid bbq broth from the slow cooker into a large saucepan. Bring to a boil over medium-high heat. Stir cornstarch into cold water until dissolved, then pour into saucepan.
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In this video i'm going to show you the ultimate video for any beginner getting into BBQ!I'm going to show you how to make smoked pulled beef brisket!In this.
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Cover and cook on low for 8-10 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker; heat through. In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat.
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Transfer the meat to a plate and pull apart using a fork. Transfer the pulled meat back to the pot, combine with the juices, and cook on medium heat for 30 minutes without lid, so the water evaporates. Pour the bbq sauce and mix well to combine. Cook on medium heat without lid for another 30 minutes. It's now ready to enjoy!
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Place the whole brisket on a large cutting board fat side up. Use a sharp knife to trim the excess fat cap off the top of the brisket. If using a full packer brisket, separate the flat from the point, slicing along the deckle, creating two different muscles.
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Trim off any excess fat, mix the rub ingredients together and rub all over the outside of the brisket. In a bowl, mix together the BBQ sauce ingredients & stir until well combined. Pour the BBQ sauce mixture over the brisket in the slow cooker. Make sure the brisket is coated evenly on all sides. Cover the slow cooker and cook on a low heat for.
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Place the chopped bark and fat on top of the 1 inch brisket slices. Make sure you are wearing the proper gloves, mix the fat and bark into the point and flat slices. Rip apart the brisket slices and mix the fat through. Using this method, you will get some chunks of meat and the flavor and fat from the bark.
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Place the the brisket in aluminum foil pan with marinade, tightly cover and smoke 3-4 more hours until an internal temperature of 210F. Remove the brisket from the smoker, reserve the pan juices and shred the meat. Return the shredded meat to the pan juices and let soak for 15-30 minutes. Serve the meat as sandwiches or with standard bbq sides.
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Use a slow cooker to cook the brisket with a liquid (such as bbq sauce) on low heat for 8-10 hours until it becomes tender and falls apart easily. Let the cooked brisket rest for 15 minutes before shredding, allowing its juices to redistribute. Shred the beef brisket using two forks and serve!
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Finally, add a whole chipotle pepper to the slow cooker and cover. Cook on low for 9 hours, until the brisket is fork tender. Discard the chipotle pepper and take the brisket out of the slow cooker. On a cutting board, take the fat out using a serrated knife. Discard the fat. Shred the brisket using two forks and bring it back to the slow cooker.
Smoked Beef Brisket Simple Comfort Food
Pulled Brisket Sandwiches: Pile shredded smoked brisket onto a hamburger bun or your preferred type of bread and top with barbecue sauce, coleslaw, pickles, and onions. Tacos: Fill corn tortillas with shredded smoked brisket, sliced jalapenos, salsa, sour cream and guacamole for a fun and flavorful meal. Nachos: A great option for a party or an appetizer, brisket nachos are quick and easy to.
