This is a great recipe for a smaller brisket. Beef Brisket is a very popular dish to smoke. The smoky flavour blends really well with the brisket. If this is your first time smoking a brisket, this is great step by step blog on how to smoke a brisket.
Total Time: 6.5 – 7 hours1 hour preparation. 3 hours first smoke. 2.5 to 3 hours second smoke.Ingredients
A 2 – 2.5 pound Beef Brisket, preferably range raised and hormone free
1/3 cup each:
– kosher salt
– freshly ground black pepper (or a mix of ground peppercorns – I used black, white & red)
– smoked granulated garlic (most spice shops will have this; it adds some real kick)
Parchment paper
Smoking the brisket
– Dry the Brisket well and place on a tray
– Mix the salt, pepper and garlic together well
– Spread the mixture all over the Brisket – top, bottom, sides, etc. (you want it thick, the way sand sticks to you at the beach when you are wet)
– Let the coated Brisket sit at room temperature on the tray for one hour
In the meantime, preheat the smoker to 220 degrees
– I used “Whiskey Oak” Bradly Smoker Bisquettes this time around. They imparted a lovely subtle smoky flavour.
– Smoke the Brisket, fat side up, to an internal temperature of 160 degrees (approximately 3 hours)
– Remove the Brisket and wrap it in Parchment paper (or butcher paper or craft paper), put it back on the tray and back into the smoker until it reaches an internal temperature of 190 degrees. (approximately 2 – 2.5 hours).
– Remove the Brisket from the smoker, unwrap it and let it sit for 15 – 20 minutes before you slice it.
Enjoy!
By Kate Donegan
