Country Anvil Smoked Brisket Recipe

 

 

Country Anvil loves to use the smoker. Our go to smoker is a Dyna-Glo Signature Series smoker and has worked very well for everything from fish to ribs.

This recipe however is for brisket which we’ve made many times and simply love it!

Ingredients:

3 pounds of brisket
2 Tablespoons Black Pepper
2 Tablespoons of garlic powder
1 Tablespoon of onion powder
1 tablespoon of ground mustard seed
1 tablespoon of ground fennel seed
1 teaspoon ground red pepper or similar
1/2 cup of beef stock or similar

Note that you can adjust the ingredients to the weight of the meat (4-5-6 or more lbs.)

Mix the dry ingredients well in a bowl and set aside.

Preheat your smoker to 250 degrees F, oak and mesquite woods work very well for this dish.

Trim the fat off of one side of your meat (both sides if desired) but we do this so the cook will be made with the fatty side up allowing the fat to seep into the meat for added flavor, tenderness, and more juices.

After your meat is trimmed the way you like it, spread half of the seasonings onto one side of the meat and press in firmly. Do the same for the opposite side. Allow the meat to sit for half an hour to absorb the seasoning.

Cooking:

After the seasonings are pressed in and allowed to absorb, place the meat directly and uncovered into the smoker fat side up ensuring the smoker is very close to 250 degrees F and remains so for the next several hours. Resist temptation to open the smoker to check on things and allow the meat to remain untouched for 3 – 4 hours. It is recommended that the internal temperature be checked around the 3 hour mark and you’re looking for an internal temperature of very close to 165 degrees F.

Once these prerequisites have been met, we recommend placing the meat into a foil pan and then add the 1/2 cup of beef broth to the bottom being careful to not allow the liquid to wash off any of the seasonings attached to the top of the meat. Again, place the meat in the pan fat side up and cover with a sheet of tin foil. Cut a small hole in the tin foil sheet about 2 inches long to allow the vapors to escape.

Set the smoker temperature to 205 – 210 degrees F and allow to cook an additional 3 – 4 hours (for a 3 pound brisket). Again, resist the temptation to see how it’s doing. Keeping the temperatures up as recommended is very important, opening the smoker to investigate will drop the temperature dramatically. It’s done when the internal temperature reaches 205 – 210 degrees F.

Once the final cooking time has passed, remove the meat from the smoker and leave it covered. Allow the meat to “rest” for 20 – 30 minutes before slicing and serving. As with most meats, slice against the grain.

Sides:

Make a veggie and potato side to your liking and you’ll be in for a treat of an awesome dinner.

We’ve used this recipe many times and have always had great success.

Bon Appetit!

 

 

NOTE:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.