Smoked Brisket
Smoked Brisket
Ingredients:
- 1 whole brisket (thawed)
- 1/4 cup salt per 1 quart water (for brine)
Instructions:
- Prepare the Brisket:
- Thaw the brisket completely if frozen.
- Prepare a salt brine by mixing 1/4 cup salt per 1 quart of water. Submerge the brisket in the brine and refrigerate overnight.
- Preheat the Smoker:
- Preheat your smoker to 225°F.
- Smoke the Brisket:
- Remove the brisket from the brine.
- Place the brisket on the smoker and smoke for 4–5 hours.
- Prepare the Oven:
- Preheat your oven to 225°F.
- Wrap and Bake:
- Remove the brisket from the smoker and tightly wrap it in aluminum foil, ensuring all juices are sealed inside.
- Place the wrapped brisket in the oven and cook for an additional 4–5 hours.
- Rest the Brisket:
- Remove the brisket from the oven and let it rest, still wrapped, for 20–30 minutes to allow the juices to redistribute.
- Serve:
- Unwrap the brisket and slice it thinly against the grain for maximum tenderness.
- Enjoy your perfectly smoked and tender brisket!
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