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Smoked brisket recipe

Smoked brisket

Yield: 1

Smoked brisket

Smoked brisket recipe

The instructions in this recipe apply to both the smoked silver plate and the smoked brisket, the most popular cut of beef for smoking in the United States, and the tapapecho in Chile. Look for a cut with a good layer of fat, as this will add flavor and moisture to the meat, no matter what you choose.

Prep Time 1 hour
Cook Time 4 hours
Additional Time 1 hour
Total Time 6 hours

Ingredients

  • 4 tablespoons / 60 ml of paprika (colored chili pepper).
  • 4 tablespoons / 60 ml garlic powder.
  • 4 tablespoons / 60 ml onion powder.
  • 2 1/2 tablespoons / 40 ml of dried oregano.
  • 2 1/2 tablespoons / 40 ml of sea salt.
  • 1 tablespoon / 15 ml coarsely ground black pepper.
  • 1 tablespoon / 15 ml cayenne pepper (if you can't, replace with merkén).
  • 4 tablespoons / 120 ml of sea salt.
  • 4 tablespoons / 120 ml packed pepper (if freshly ground, lower the amount to 3 tablespoons as it is stronger).
  • 2 tablespoons / 60 ml garlic powder.

Instructions

    1. Preheat the smoker to 230° F (110° C).
    2. Place the meat on the middle rack with the fattiest part pointing up, cover with 1/4 of the smoker's water, and smoke for 3 to 4 hours, or until the internal temperature reaches 65 ° C. Once this temperature is reached, remove the meat from the smoker and wrap it in at least two layers of aluminum foil.
    3. Put it back in the smoker (without the wood) and cook at 120 ° C (250 ° F) for as long as it takes to get the internal temperature to 90-95 ° C (you don't want to go above 95 ° C because it will dry out the meat). To give you an idea, for every kilo of meat, you'll need to smoke / cook it for about 2 to 3 hours.
    4. Allow the meat to rest for at least 30 minutes in the aluminum foil and, if possible, wrap it in a towel / kitchen cloth before cutting it; this will allow the juices to redistribute and not be lost when cutting meat.





Notes

  • Achieving the desired internal temperature almost always guarantees that the meat will be very soft and will come apart easily (Yes, it must come apart like shredded meat), but there is no technique to ensure that the meat will be completely soft. Prick it with a toothpick, food thermometer, or similar item to make it as soft as possible.
  • When piercing the meat with the chosen element, there should be no resistance and it should pass easily, as if the butter were pierced with a knife. If you pierce the foil, you will lose the juice. With time and practice, pressing the meat with your fingers will be sufficient to indicate when it is done.
  • If you don't have a thermometer, we recommend investing in one because a few degrees higher during cooking can make a significant difference in the texture of the meat. Check out our thermometer section for a variety of options.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 264Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 41528mgCarbohydrates 58gFiber 15gSugar 4gProtein 12g

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