Easiest Way to Prepare Yummy Slow Cook Smoked Corned Beef Brisket

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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.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons for this. The overall economy is impacted by the number of individuals who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. While we're constantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making a few minor changes can positively impact everyday eating habits.

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Hence, it should be somewhat obvious that it's not hard to add healthy eating to your life.

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 cook Slow Cook Smoked Corned Beef Brisket:

1. You need 4 pound of Corned beef brisket.
2. Provide 1 TBSP of brown sugar.
3. Take 1 TBSP of pepper.
4. Prepare 1 TBSP of salt.
5. You need 1 TSP of 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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