Smoked Brisket
Smoked Brisket is easy to make and delicious! It is a little time consuming but it is well worth the time it takes to make it. I love that once it is put in the smoker you do not have to do anything else until it is done, besides add more wood chips. You can get any size brisket you want, the larger it is, the longer it will take to smoke but it is a great way to feed many people at once. You can serve it with pasta salad, cole slaw, baked beans, rolls, or anything else you enjoy when you eat brisket. The leftovers are great too!
We made our own rub to put on the brisket, it was a simple rub but so good! We used garlic, onion, cayenne pepper, seasoning salt, brown sugar and black pepper. We put it all in our Ninja and blended it until it was well mixed. If you need to trim some fat off your brisket, do it now, before you put the rub on it. You want some fat on the brisket for flavor but you do not need too much.
Next, we put the rub on the brisket. It smelled so good. That alone makes it worth it to make your own rub, but also then you know what is it in and you can control the quality of the ingredients. You should let the brisket sit after putting the rub on for at least a couple of hours, but the longer the better. I would aim for 12 hours, if possible.
After we cooked the brisket for about 6 hours in the smoker with the temperature ranging between 225 and 250, we took it out and let it rest for 45 minutes. The brisket was very juicy when we cut it and it had the perfect amount of smoke flavor.
One thing that I love about brisket is the leftovers. We had plenty of leftovers for several more meals. One of my favorite leftover brisket meals is a brisket sandwich. They are easy to make and delicious!
I warmed my brisket up in a pan of beef broth, I did not want to dry the meat out when I was reheating it. This worked perfect. The meat got nice and warm but it was still juicy and tender.
Next, I toasted my roll and added some cheese and then enjoyed my sandwich. It really could not be easier or tastier!
Smoke Brisket
Ingredients
6 Lb beef brisket
2 TBSP minced garlic
1/2 onion
1/2 TBSP black pepper
1 TBSP seasoning salt (I use Johnny's Seasoning Salt)
2 tsp cayenne pepper
1/2 cup brown sugar
Directions
Make your rub. Add garlic, onion, black pepper, seasoning salt, cayenne pepper and brown sugar to a food processor and pulse until it is well blended.
Trim excessive fat off brisket. Leave some fat for flavor but not too much.
Put rub all over the brisket. Let brisket sit for at least 2 hours, 12 hours is optimal.
Heat smoker to 225-250 degrees. Once heated, put brisket in and put thermometer in thickest part of meat.
Let smoke for 6 hours or until temperature reaches 190 degrees.
Take brisket out of smoker and let rest for 45 minutes.
Cut across grain and enjoy! Don't forget to also enjoy any leftovers.
