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Embark on a savory journey into the heart of American Western cuisine with this Spring Creek Smoked Dry-Aged Brisket. Perfect for a cowboy-style barbecue, this recipe uses Lazy T's dry-aged brisket, slow-smoked to perfection. It's a quintessential homestyle dish that captures the essence of ranch life, offering deep, smoky flavors that are synonymous with western cowboy food.
Ingredients
Ingredients Spring Creek Smoked Dry-Aged Brisket:
- 1 Lazy T Dry Aged Brisket (about 6-8 lbs)
- 1/4 cup coarse salt
- 1/4 cup black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Wood chips for smoking (such as hickory or oak)
Instructions
How to Cook Spring Creek Smoked Dry-Aged Brisket:
- Mix salt, pepper, smoked paprika, garlic powder, and onion powder to create the rub.
- Apply the rub evenly over the brisket.
- Preheat your smoker to 225°F (107°C) and add wood chips.
- Place the brisket in the smoker, fat side up. Smoke for about 6-7 hours, maintaining the temperature.
- Check for an internal temperature of around 200°F (93°C). If not reached, continue smoking.
- Once done, remove the brisket and let it rest for about 1 hour before slicing.
Find Dry-Aged Brisket in these Beef Boxes by Lazy T:
