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