Looking for a healthy and delicious recipe? Well, you are in the right place today!!! Use my 3 Delicious Homemade Beef Recipes at home.

1 – Texas Smoked Brisket

  • Time Required for Cooking: 16 to 20 Hours 
  • Servings: 12-15.
  • Smoke Temperature: 225°F 

Ingredients:

  • 1 (12-pound) complete packer brisket 2 teaspoons of mustard in a yellow color
  • 1 batch of Espresso Brisket Rub combined with Worcestershire Mop and 
  • Spritz, for use in spritzing.

Directions:

  1. Preferred Wood Pellet pellets should be used in your smoker, and the start-up method should be carried out in accordance with the manufacturer’s instructions. Preheat the grill to 225 degrees Fahrenheit with the lid closed.
  2. To prepare your brisket, use a boning knife and gently trim away all but approximately a half an inch of the thick layer of fat that covers one side of the meat.
  3. Apply mustard all over the surface of the brisket, and then season it with the rub. Applying the rub to the meat requires the use of your hands. 
  4. The mop has to be poured into a spray bottle.
  5. After positioning the brisket so that it is directly on top of the grill grate, smoke it until the internal temperature reaches 195 degrees Fahrenheit,misting it with the mop every hour.
  6. After removing the brisket from the grill, carefully wrap it in butcher paper or aluminum foil to cover it completely. After placing the brisket in the more relaxed, covering it, and allowing it to rest for one or two hours, remove it from the more relaxed.
  7. Unwrap the brisket once you have removed it from the more relaxed environment.
  8. To separate the point from the flat of the brisket, cut along the layer of fat that covers it, then slice the flat. You may preserve the point to use for burned ends, or you can slice it and use it in another dish.

2 – Mesquite-Smoked Brisket

  • Time Required for Cooking: 12 to 16 Hours 
  • Servings: eight to twelve
  • Temperature of Smoke: Between 225 and 350 degrees Fahrenheit 

Ingredients:

  • 1 (12-pound) complete packer brisket 2 teaspoons of mustard in a yellow 
  • color Salt
  • Black pepper that has been freshly ground. 

Directions:

  1. Preferred Wood Pellet pellets should be used in your smoker, and the start-up method should be carried out in accordance with the manufacturer’s instructions. Preheat the grill to 225 degrees Fahrenheit with the lid closed.
  2. To prepare your brisket, use a boning knife and gently trim away all but approximately a half an inch of the thick layer of fat that covers one side of the meat.
  3. Spread mustard all over the brisket, then season it with salt and pepper and bake in the oven.
  4. Place the brisket in a single layer directly on the grate of the grill and smoke it until the internal temperature reaches 160 degrees Fahrenheit and it develops a brown bark.After removing the brisket from the grill, carefully wrap it in butcher paper or aluminum foil to cover it completely.
  5. Raise the smoke temperature of the grill to 350 degrees Fahrenheit, then place the brisket that has been covered in foil back on the grill. Cooking should be continued until the internal smoke temperature reaches 190 degrees Fahrenheit.
  6. Place the brisket, still wrapped in its foil, into a cooler, cover the cooler, and let the brisket rest for at least an hour but preferably two.
  7. Unwrap the brisket once you have removed it from the more relaxed environment.
  8. To separate the point from the flat of the brisket, cut along the layer of fat that covers it, then slice the flat. The tip may be cut and served as is, or it can be kept for use in burned ends.

3 – Sweet Heat Burnt Ends

  • Time Required for Cooking: 6 Hours 
  • Servings: 8-10
  • Temperature of Smoke: Between 225- and 350-degrees Fahrenheit 

Mesquite is the preferred kind of wood pellet.

Ingredients:

  • (6-pound) brisket point tablespoons yellow mustard
  • 1 kilogram of Sweet Brown Sugar Rub 2 tablespoons honey cup barbecue sauce
  • sugar, light brown, measured in tablespoons 

Directions:

  1. Preferred Wood Pellet pellets should be used in your smoker, and the start-up method should be carried out in accordance with the manufacturer’s instructions. Preheat the grill to 225 degrees Fahrenheit with the lid closed.
  2. To get rid of the thick layer of fat that covers one side of the brisket tip, use a boning knife to gently cut away all but approximately a half an inch of it.
  3. Apply mustard all over the surface of the tip, and then season it with the rub. Applying the rub to the meat requires the use of your hands. 
  4. Smoke the point until the internal temperature of the smoke reaches 165 degrees Fahrenheit,  placing it immediately on the grate of the grill. 
  5. After removing the brisket from the grill, carefully wrap it in butcher paper or aluminum foil to cover it completely.
  6. Raise the smoke temperature of the grill to 350 degrees Fahrenheit, then place the brisket that has been covered in foil back on the grill. Cooking should be continued until the internal smoke temperature reaches 185 degrees Fahrenheit.
  7. Take the point off the grill, remove the wrapping, and then cut the meat into cubes measuring 1 inch square. 
  8. Place the cubes in an aluminum pan and toss in the honey, brown sugar, and barbecue sauce until evenly distributed.
  9. After moving the pan to the grill, continue smoking the beef cubes for a further hour with the lid off. After the charred ends have been removed from the grill, they may be served immediately.