Recipe information
Ingredients for - Hot smoked brisket
How to cook deliciously - Hot smoked brisket
1. Stage
Rub a piece of brisket generously with salt. Do not be afraid to over-salt. The brisket will take as much salt as it needs.
2. Stage
Rub with garlic and pepper.
3. Stage
Put in a bag, wrap tightly and place in the refrigerator for 24 hours.
4. Stage
Shake off (you can rinse off) any excess salt. Put wood chips in the smokehouse (I have alder and apple wood chips). Put a tray on top. Place the brisket skin side up on the grate.
5. Stage
Smoke depending on the temperature 30-60 minutes.
6. Stage
Hang it in a cool, well-ventilated place (I have a no-frost fridge) for 1-3 days to let it wilt a bit.
7. Stage
Store in the refrigerator, can be in the freezer
