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Slow Cook Smoked Corned Beef Brisket
Slow Cook Smoked Corned Beef Brisket

Before you jump to Slow Cook Smoked Corned Beef Brisket recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

You already are certain that you must have a fit and healthy heart. Here’s something for you to think about: if your heart isn’t healthy then the rest of your body won’t be healthy. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and exercise regularly. Are you aware, though, that a number of specific foods are good for making your heart be healthier? Today, you will learn which foods are good for your heart.

Fish is probably the healthiest food you can eat up. You probably already be aware of this since you’ve likely been told to ensure that you eat fish at least a couple of times a week. This is especially true for those whose hearts are not in good shape. Know that fish contains a lot of Omega 3’s which are what lets your body process unhealthy cholesterol. Try consuming fish during at least two meals per week.

There are lots of foods out there that that are good for your body. The truth is that each of the foods that we’ve mentioned here can help your body in many ways. These foods are particularly good for the heart, however. Try to start incorporating these heart-healthy in your diet daily. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to slow cook smoked corned beef brisket recipe. To make slow cook smoked corned beef brisket you need 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Slow Cook Smoked Corned Beef Brisket:
  1. Provide 4 pound Corned beef brisket
  2. You need 1 TBSP brown sugar
  3. Use 1 TBSP pepper
  4. Take 1 TBSP salt
  5. Prepare 1 TSP Cumin
Steps to make Slow Cook Smoked Corned Beef Brisket:
  1. 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.
  2. 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.
  3. 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
  4. Let smoke for 3 hours and then turn over the meat using tongs, a fork will puncture the meat
  5. 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.
  6. Once the meat is done, remove it from the grill, wrap in foil for bout 45 minutes before slicing.
  7. Cut the meat across the grain, using a roast slice with a granton edge (they are great)

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