Smoked beef brisket

Votes: 4

Time: 7 hours 45 minutes
Complexity: easily
Servings: 4 - 6

The mere aroma of smoked brisket is enough to whet your appetite. Prepared this way, beef brisket is incredibly tender and flavorful, and won't sit in your fridge for long. It's perfect for sandwiches, dinners, and holiday meals.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 (2.2 - 3.6 kg) beef brisket (flat edge)
1/4 cup coarse table salt
1/4 cup sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tablespoons Spanish paprika
2 tbsp. chili seasoning
1 tbsp. celery salt
1 tbsp. mixture of pepper and lemon zest
1 tbsp. ground black pepper
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 cup of apple juice
1.5 tbsp. barbecue sauce, for filing
Additionally: 4 cups of oak or walnut shavings, soaked in water for 30 minutes
Special accessoriesapple juice sprayer

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Combine all the spices in a bowl and mix well. Rub the spices into the meat, making sure the entire surface of the brisket is coated. Cover or wrap the brisket and let it sit at room temperature until the smoker or charcoal grill is hot. Do not leave it at room temperature for more than 1 hour.
Light the grill. When the coals have burned down to white ash, the grill is ready. If you're using a grill instead of a smoker, arrange the coals on one side, leaving a large enough area for the brisket to cook over indirect heat, without any coals underneath the meat itself.

When the grill temperature reaches 90 - 105 ⁰C, scatter 1/4 of the wood chips over the coals, position the grate, place the brisket on the grill and close the lid.
Maintain a cooking temperature of 90-105°C (190-225°F) inside the grill, adding coals every 2 hours or as needed. Add wood chips and sprinkle the brisket with apple juice each time you add new coals. Avoid lifting the grill lid for other purposes.
When the brisket reaches an internal temperature of 160-175°F (70-75°C) on a meat thermometer (approximately 4-5 hours), remove it from the grill and wrap it twice in aluminum foil to catch any drips. Return the brisket to the grill (or smoker). The brisket will be done in approximately 1-2 hours, when it is very tender and reaches an internal temperature of 185°F (85°C).
Let it rest for 45 minutes, then unwrap and slice. Serve with barbecue sauce on the side.

Recipe Smoked beef brisket with dark beer barbecue sauce.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled meat / American cuisine / Bobby Flay