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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SMOKED BRISKET Recipe

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This recipe for SMOKED BRISKET is from Nan's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 whole untrimed brisket
2 Tb. coarse ground black pepper
2 Tb. paprika
2 Tb. granulated garlic
2 Tb. Lawry's seasoned salt

Directions:
Directions:
Thaw brisket the day before if you are not using one straight from the store that is thawed. The night before you plan to smoke the brisket, prepare the rub by mixing all the dry ingredients together in a mixing bowl. Lay the brisket on a large piece of plastic wrap. Pour half of the rub mixture on the brisket and spread it all over. Turn the brisket over, pour the remaining rub on it and spread it evenly. Make sure the entire brisket has some of the dry rub on it. Wrap the brisket in the plastic wrap and then again with aluminum foil. Place the covered brisket in a large rimmed baking dish and put in the refrigerator over night. The next morning, take the brisket out of the refrigerator at least 1 hour before you start to smoke it. Prepare your grill by spraying a clean grill rack with cooking spray. Start a fire in the fire chamber with charcoal and then add wood logs as soon as the charcoal lighter fluid has burned off and the charcoal is turning white on the edges . I prefer hickory, but red oak, pecan, or mesquite work well. Soak the logs in water at least 30 - 1 hour to increase the smoke. While the charcoal is starting to burn off the starter fluid, place the brisket, fat side up, on the grilling rack which should be at least 2 feet away from the fire. I use a smoker grill with a smoking chamber and a fire box. Smoke the brisket for approximately 6 to 8 hours keeping the temperature between 225 and 250. You will have to add wood and or charcoal thoughout the day to keep the fire going. Every other hour turn your brisket around keeping the fat side up. The closer your meat is to the fire will also determine how long you will smoke it. When done, wrap the brisket in butcher paper or aluminum foil and let rest for at least 15 mnutes before slicing.

Personal Notes:
Personal Notes:
When going on a trip together, if we do any make ahead and take foods, the family will most always request Bill's brisket. It is so good. We don't make it as often when just cooking for two, however we have learned that if you cut the cooked brisket into 2 or 3 large pieces, depending on the size of the brisket, you can freeze and reheat with success. Wrap the portion of brisket you wish to freeze tightly or use a vaccuum seal machine. When ready to have it, thaw completely, place in a greased baking dish and put just enough beef broth in the pan to barely cover the bottom of the pan. Cover the dish with foil and heat about 30-45 minutes at 350 degrees. The broth simply gives back the moisture in the meat and it still maintains the wonderful smoked flavor!!!

 

 

 

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