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Smoked Brisket

Recipe adapted from Country Cleaver and Leite's Culinaria.

INGREDIENTS

BRISKET

  • 2 Cloves Garlic, minced
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 2 Tbsp Molasses
  • 2 Tbsp Yellow Mustard
  • 3-4 Pound Flat Cut Brisket (it will cook more evenly than a tapered cut)

HORSERADISH JALAPENO SAUCE

  • 1 tsp Horseradish
  • 1 cup Sour Cream
  • 1 clove Garlic, minced
  • 1 pickled jalapeno
  • Salt to taste

PREPARATION

BRISKET

  1. To make the brisket, mince garlic, and combine 2 cloves worth of garlic with salt, pepper, cayenne, molasses, and mustard into a small bowl and stir to form a paste. Rub all over the brisket, and allow the brisket to rest on a plate, un-refrigerated for 1 hour.
  2. Prepare a smoker or a charcoal or gas grill for smoking over low heat. The grill temperature should be 225 to 250˚F (107 to 120˚C). If using charcoal, bank lit coals on either side of grill bed, leaving a strip in the center without heat. Place a drip pan in the center strip and fill with water. Add 1 to 2 cups soaked wood chips to the fire just before grilling. (Keep remaining chips in water until ready to use.) If using gas, fill smoker box with about 1/2 cup chips, then preheat grill. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones. Turn off one or more of the burners to create an indirect-heat zone. Brush and oil grill grate.
  3. Place the brisket on the grill, fatty side up, as far away from the fire as possible. Cover and cook 4 to 6 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 to 170˚F (66 to 77˚C). Check the wood chips every 30 to 45 minutes, adding more chips by the 1/2 cup to keep smoke levels constant. If using charcoal, add lit coals every few hours to maintain heat level.
  4. Remove the brisket from the heat and wrap it in aluminum foil. Return to the smoker or grill or place in a 250˚F (120˚C) oven an additional 4 to 6 hours. The brisket is ready when fork tender and an instant-read thermometer registers 195 to 205˚F (91 to 96˚C), 8 to 12 hours total.
  5. Transfer the brisket to a cutting board and remove the foil. Let rest at least 30 minutes. Thinly slice across the grain, arrange slices on a platter, and serve at once. Serve with BBQ sauce, whether warm or at room temperature.

HORSERADISH SAUCE

  1. Stir to combine all ingredients. Add salt to taste. Refrigerate until needed.