Brined And Smoked Brisket Recipes

HOW TO MAKE SMOKED BRISKET - BRINED, DRY RUBBED AND CHERRY WOOD SMOKED

Steps:

• Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.
• Bring water to a boil and mix all Brine ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.
• Add the ice to cool brine down and submerge the beef brisket.
• Brine for two days or more if desired in refrigerator, covered.
• Mix rub ingredients together in a small bowl.
• Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.
• Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions. (See Note 1).
• Let rest 1 hour and slice across the grain and serve!

BRINED & SMOKED BRISKET RECIPE - TRAEGER GRILLS

Steps:

• Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.
• Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.
• Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.
• Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.
• Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.
• Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!

BASIC BRINE FOR SMOKING MEAT

Steps:

• In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

SMOKED CIDER BRISKET

Steps:

• Soak the hickory chips in water for 1 hour before grilling.
• For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
• For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
• For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
• For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
• Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
• Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
• Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.

SMOKED BRISKET

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
• Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.