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My First Smoked Brisket



Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in foil for the last 3 hours, after internal temp hit 169 degrees. Internal temp topped-out at 200 when I pulled it from the smoker. It was almost perfect. Tender, juicy, and delicious! Added a dipping sauce for eating, consisting of 3TBSP mayonnaise, 1-1/2 TBSP fresh horseradish, 1/2 tsp ginger, and 1/2 tsp garlic.


Never thought it could be this easy and delicious!

Enjoy!
Ken

Comments (1)

What you have is an "almost Pastrami".
Looks great!
SmokingMeatForums.com › Recipes › My First Smoked Brisket