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Before you jump to Slow Cook Smoked Corned Beef Brisket recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.

We are all aware that eating healthy meals can help us really feel better within our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy ones plays a part in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically in any case). Choosing healthier food choices can be tough if it is snack time. Shopping for snack foods can be a struggle because you have countless options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Whole grain snacks are an superb choice for a fast healthy snack. Starting your day with a piece of whole grain bread toasted can give you that added boost you need to get going. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Deciding on whole grain snacks is always much better than eating the highly processed grains we commonly obtain in our grocery stores.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let's go back to slow cook smoked corned beef brisket recipe. You can cook slow cook smoked corned beef brisket using 5 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Slow Cook Smoked Corned Beef Brisket:

1. Use 4 pound of Corned beef brisket.
2. Prepare 1 TBSP of brown sugar.
3. Use 1 TBSP of pepper.
4. Prepare 1 TBSP of salt.
5. Get 1 TSP of 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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