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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!


Comments (3)

What you have is an "almost Pastrami".
Looks great!
Which wood did you use to smoke it?
Looks fantastic and will try your recipe, and the dip too, Thanks for posting them.  A little trick I learned is to put the probe in from the side of the roast, aka across the meat.  That way only one slice of meat has a hole in it from the probe, and if you slice it on either side of the probe hole the hole will not be visible at all. › Recipes › My First Smoked Brisket