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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 Foods That Make You Happy.

Most of us believe that comfort foods are bad for us and that we need to stay away from them. Often, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods can be really nourishing and good for you. There are some foods that, when you consume them, may boost your mood. If you feel a little bit down and you’re needing an emotional pick me up, try several of these.

Green tea is excellent for moods. You knew green tea had to be in this article somewhere, right? Green tea is found to be chock-full of an amino acid referred to as L-theanine. Research has proven that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while at the same time relaxing the rest of your body. You were already aware that that green tea helps you feel better. Now you know that green tea helps you to raise your moods as well!

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try several of these instead!

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 only need 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Slow Cook Smoked Corned Beef Brisket:
  1. Get 4 pound Corned beef brisket
  2. Get 1 TBSP brown sugar
  3. You need 1 TBSP pepper
  4. Prepare 1 TBSP salt
  5. Take 1 TSP Cumin
Instructions 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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