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Prep Time: 5 Minutes
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Cook / Smoking Time: 8 Hours
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Difficulty: Medium
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Visual Method
1) Liberally season with Maine Sea Salt & Maine Pepper.
2) Liberally season with Bold Steakhouse Seasoning.
3) After soaking desired smoking wood for at least 1 hour, place brisket in smoker.
4) Smoke for 4 hours at 200 degrees.
5) After 4 hours, wrap brisket in wax paper, allowing brisket to render in its own juices.
6) Smoke for an additional 4 hours, remove and let rest for 1 hour before serving.
Detailed Method
Serves 6
Prepare smoker for cooking at 200 degrees. Soak wood chunks for 1 hour.
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Season a 6 lb brisket (with a good layer of fat) with ¼ cup Bold Steakhouse Seasoning and ¼ cup Maine Sea Salt & Maine Pepper on both sides. Rub seasoning into meat well.
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Place brisket onto smoker and add wood chunks to fire. Smoke the brisket for 4 hours then remove and wrap in wax paper. Smoke for an additional 4 hours adding coals and wood to maintain 200 degree temperature. To check for doneness a knife should penetrate the meat easily and fat should no longer be tough.
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Remove brisket from smoker and allow to rest for one hour. Slice into thin strips against the grain.