Brisket Bliss
Beyond decadent.
Brisket.
YUM.
I’m not gonna lie and tell you this is a super-quick ready-for-dinner recipe.
It’s just not.
But it IS amazing.
And well worth the time.
Especially because you can freeze the leftovers.
While brisket isn’t super difficult to make from a food-prep standpoint, you do want to make sure to give yourself plenty of time.
The actual hands-on side of this recipe is maybe 15 minutes…but the smoker time is around to 13 - 17 hours. It’s a great thing to have cooking away in the background while you’re busy doing other stuff over the weekend.
And then you’ll be rewarded with an AMAZING feast.
And maybe some leftovers.
So head on over to Huhta Homestead’s Online Store and order your very own grass-finished beef brisket today!
Recipe
Ingredients:
Brisket - 12-14 lb
Coarse Salt - 2 tbsp
Coarse Black Pepper - 2 tbsp
Garlic Powder - 2 tbsp
Directions:
Preheat your smoker to 225°F.
Trim your brisket of any silverskin. Additionally, trim the fat cap to roughly 1/4 inch across the entire brisket.
Mix together the salt, pepper, and garlic powder, then distribute evenly over all sides of the brisket.
Place the brisket in the smoker with the point end (thicker part of brisket) nearer the main heat source. Close the smoker and smoke until internal meat thermometer reaches 165°. (This takes between 7-9 hours.)
Get a large work surface ready - either pink butcher paper or aluminum foil. Center your brisket on the paper/foil and wrap the brisket up (Christmas-gift-style) so that it is leak-proof.
Return the brisket to the smoker, wrapped up, and seam-side down so that the paper/foil stays wrapped around the meat.
Close the smoker and smoke again at 225°F, cooking until internal meat thermometer reads 202°F. (This can take from 6-8 hours.)
Remove the brisket from the smoker and allow to rest for one hour before slicing open. Slice against the grain of the meat for the most tender result.
Notes
*Keep your brisket in the fridge until you’re ready to trim it - it’ll be easier to handle than a room temp cut.
*Make sure that you are placing the meat thermometer into the thickest part of the cut.