How to Make Smoked Brisket - Brined, Dry Rubbed and Cherry Wood Smoked
How to Make Smoked Brisket! I brine, dry rub and smoke low and slow with cherry wood. The subtle flavors from the fennel, star anise and coriander make this.
How to Make Smoked Brisket! I brine, dry rub and smoke low and slow with cherry wood. The subtle flavors from the fennel, star anise and coriander make this.
- 1 1/2 cups brown sugar
- brine
- 1 tbsp garlic powder
- 2 tbsp chili powder
- 1/2 cup brown sugar
- 1 tbsp onion powder
- 1 tsp celery seeds
- dry rub:
- 2 tsp fennel seeds
- 3 star anise
- 2 sticks
- 1 tbsp ground ginger
- 2 tbsp kosher salt
- 5 leaves
- 2 tbsp fennel seeds
- 8 cloves
- 2 tbsp coriander seed
- 8 cups of hot water
- 1/2 cup of kosher salt
- 1/2 cup lemon sugar
- 1 tbsp mixed peppercorns
- 5 lbs beef brisket
- 8 cups cold water and ice
- 2 tbsp ground black pepper
- 2 tsp celery seed
- 2 tsp nutmeg
- Carbohydrate 91.0984711853044 g
- Cholesterol 140.6136347 mg
- Fat 17.6976991162943 g
- Fiber 2.25069748310207 g
- Protein 48.1490950193314 g
- Saturated Fat 6.06984089936414 g
- Serving Size 1 1 Serving (510g)
- Sodium 948.513003299598 mg
- Sugar 88.8477737022023 g
- Trans Fat 2.62203076273675 g
- Calories 712 calories
Step-by-step
- Toast all seeds lightly in a saute pan to extract essential oils and toast slightly. Allow to cool.
- Bring water to a boil and mix all ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.
- Add the ice to cool brine down and submerge the beef brisket.
- Brine for two days or more if desired in refrigerator, covered.
- Mix rub ingredients together in a small bowl.
- Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.
- Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions.
My Smoked Brisket Journey: A Low-and-Slow Adventure
As a busy working mom, finding time for elaborate cooking projects can feel like a Herculean task. Yet, there's something incredibly rewarding about mastering a dish that impresses family and friends, a dish that evokes feelings of warmth, togetherness, and delicious comfort food. That's where my smoked brisket journey began. I've always loved the aroma of smoked meat, that tantalizing blend of wood smoke and savory goodness. But the idea of smoking a brisket seemed daunting, a recipe for disaster in my busy life. However, armed with a good recipe and a lot of patience (and a healthy dose of optimism!), I decided to tackle this culinary challenge.
Initially, I was intimidated by the long smoking process. The thought of tending to a smoker for hours on end, especially with a packed schedule, felt overwhelming. But then I realized that's part of the charm. It’s a journey, not a race. It's about taking the time to savor the process, to enjoy the intoxicating fragrance filling the air, and to anticipate the succulent result. I started by breaking down the recipe into manageable steps. The brining process, though taking two days, requires minimal hands-on time. Similarly, applying the dry rub is quick and easy. The slow smoking period, while long, is mostly passive, allowing me to tackle other tasks while occasionally checking the brisket’s temperature and adding wood chips. This was much more manageable than I anticipated.
The most rewarding aspect of this project wasn't simply the delicious outcome; it was the entire experience. The meticulous preparation, the anticipation, the gradual unveiling of flavour as the brisket smoked, all contributed to the final product's rich tapestry of flavour and texture. The subtle notes of fennel, star anise, and coriander danced harmoniously on the palate, each ingredient contributing its unique character to the symphony of flavor. I’m proud to say I have now successfully added this to my repertoire of easy, impressive recipes. It's certainly not a meal I prepare every week, but it's become a treasured occasion - a culinary adventure that allows me to relax, slow down, and connect with a time-honored tradition. The aroma alone is worth the effort, and the resulting tender, flavorful brisket is a beautiful testament to patience and passion.
Next time you consider attempting a smoked brisket, I urge you to embrace the journey. Don't be intimidated by the seemingly daunting process. Break it down into manageable steps, allowing yourself to enjoy the unfolding of each phase. The result will be worth it - a meal that is both delicious and deeply satisfying, a culinary adventure that you'll cherish for years to come. And, who knows, perhaps it will become your new favorite tradition as well.
