Phew what a week it has been so far and it's only Wednesday, EEEEEEK!!! We have been eating way too many dates and macadamia nuts thanks to stress, so it's time to wrangle ourselves back under control.
Hickory Smoked Beef Brisket
Ingredients
- Grass-fed beef brisket mine was 10 pounds
- 1/2 cup grass-fed butter
- 1/2 cup raw organic honey
- Yellow mustard to coat
- Liberal amount of Caveman Rub
- 100 % pure apple juice if smoking
Instructions
- To prep the brisket whether you are smoking it or cooking it in the oven you need to rinse it under cold water and pat dry
- Use your yellow mustard and spread it evenly over your entire brisket and then rub in a liberal amount of the Caveman Rub making a nice crust over the whole brisket
- If you can, wrap the whole brisket in plastic wrap and just let sit in the refrigerator for a few hours up to overnight, to let those flavors meld
- When you're ready to cook your brisket, ensure you pull it out of the refrigerator at least an hour prior to your starting to cook it
- Once it has come to room temperature, melt together the butter and honey in the microwave
- If you are smoking your brisket, get your smoker to around 200 degrees F
- If you are cooking it in the oven, preheat your oven to 220 degrees F
- Using a marinade injector inject that brisket with the honey butter as full as you can get it and this is where the steps split
- If you are smoking it, now is the time to go put that brisket fat side up on the smoker and get ready to sit on your hands for close to 16 hours. That brisket needs to smoke for a LONG TIME and the more you open the lid, the longer it will take. After 5 hours we sprayed apple juice on the brisket every hour until the internal temperature reached 190 degrees F
- If you are using your oven, wrap your seasoned and injected brisket tightly in heavy duty aluminum foil ensuring the fat side is up. Place in the oven and then leave it alone for like 8-9 hours. You are shooting for the same internal temperature of 190 Degrees here. We recommend prepping the brisket the day before and starting in the morning for dinner. It is almost a must to have a leave in a meat thermometer as well so you never have to open your oven.
- Once your meats are done let rest for about 10 minutes and then slice AGAINST the grain.
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Don’t see any references to wood chips for the smoker. Did you use any? And how often did you add them?
I use wood pellets and have an electric smoker. They add themselves
Getting ready to make this for dinner with my tribe, but the Caveman Rub link goes to sweet crockpot pulled pork, so are the ingredients for Caveman Rub:
2tsp sweet paprika
2 tsp sea salt
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp ground black pepper
1/2 Tsp dry mustard
1/2 Tsp onion powder
1/2 Tsp garlic powder
I tried the link for Caveman Rub and it took me to a crock pot pork recipe…
That is the rub recipe you use
“Step 8 – Using a marinade injector inject that brisket as full as you can get it and this is where the steps split”
Inject it with…the butter and honey mix? I assume it’s that, but just checking. Thanks!
Good catch Brad, I will go adjust that now, you are correct
This looks DIVINE! I had to chuckle at your comment “I’ve been eating way to many dates and macadamia nuts thanks to stress”, because I’ve been dipping way too many pieces of dark chocolate into my almond butter jar thanks to the same thing, stress, so I know how that goes. I feel soooo much better (and ironically so much more able to deal with stress!), when I’m sticking to beautiful, grass fed meat, and lots of veggies (particularly greens). Good luck with getting back on track, and thanks for the great recipe!
You are most welcome. Thanks for relating
This is gorgeous, it is time for me to buy another smoker/grill, and for my protein diet again, Thank You for the motivation! I’ve woken up, gotten the roast I planned on cooking today, slapped J&D’s Hickory Bacon Salt on it, placed it in the oven already!
Woohoo enjoy, thanks for the comment. This was amazing