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Kosher Competition Smoked Whole Beef Brisket

By: Chef Randy
Prairie Street Prime Resident Chef

In this video, Chef Randy smokes a Prairie Street Prime kosher whole beef brisket. Whole brisket contains both the first and second cut of the meat. The first cut is the lower, leaner half of the brisket (also known as “the flat”). The second cut is laced with fatty marbling, making it more robust in flavor and seriously tender when cooked. Competition-trimmed means we’ve removed most of the outer layer of fat — which helps to create a crispy crust and maximize flavor. Our whole cut is great for smoking (barbecuing) over low heat, where it slowly builds that delicious bark and a soft, juicy interior.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Whole Competition Brisket

2 tbsp Kosher salt

2 tbsp coarse ground black pepper

1 cup apple cider vinegar

1 cup light beer

Butcher paper

Spray bottle

Season brisket with the salt and pepper, generously covering both sides.
Place on roasting rack over a sheet pan and let rest in fridge overnight.
Set smoker to 225°F/107°C.
Place brisket in the center of the smoker and close the lid.
Spritz the brisket every hour with the apple cider and beer mixture.
Cook brisket to an internal temperature of 165°F/74°C.
Once brisket reaches 165°F/74°C, remove from smoker and completely wrap with butcher paper.
Place brisket back in the smoker and cook to an internal temperature of 200°F/93°C.
Remove from smoker and allow to rest for 1 hour wrapped in paper.
Remove brisket from butcher paper, cut in half, and slice the brisket AGAINST the grain.
Serve and enjoy!

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