Smoked Brisket


About: Juicy BBQ brisket is a summer classic.

Beef brisket
Kosher salt & black pepper


1. Trim away excess fat. Generously season the brisket with a mixture of half kosher salt and half black pepper. Let sit at room temperature for at least thirty minutes.

2. Set up your smoker/BBQ to use indirect heat, and bring to 120° C.

3. Place the brisket in the smoker with the thickest part closest to the heat source. Smoke until the internal temperature reaches 75° C. This can take several hours (about 1 hour per 500g of beef)

4. Wrap the brisket in uncoated butcher paper, then place back in smoker to cook until the internal temperature reaches 95° C.

5. Let rest at least one to two hours before enjoying. 


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