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My First Smoked Brisket

By madbomber, Apr 29, 2017 | | |

  1. 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!


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  1. Md. Manik Hossain
    So delicious. Nice look really.
  2. AllenRR
    That looks really nice. When I worked in restaurants, we would used whipped cream (no sugar) and horseradish for prime rib. Your sauce reminds me of that.
  3. smokin pastor
    Nice job Ken.
  4. Rings Я Us
    Looks like that is a Pastrami yep.. I just did a couple and used ground mustard seed and coriander seeds after I toasted them. Black pepper and a pinch of paprika. I used brown and yellow mustard seed . Brown has a bite. I trimmed the fat before an overnight soak. Smoked to 195 and refrigerated overnight. Steamed to 200 the next day above water on a rack. Turned out great!
  5. ppoida
    Awesome recipe, it would also work very well in a gas smoker to, check out this site to learn what and how to smoke on gas smokers
  6. bbqsmokee
  7. Rings Я Us
    Nice job.. Bet it was tasty..
      madbomber likes this.
    1. madbomber
      Thanks! And yes, it most definitely was tasty!
  8. swannyriver
    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.
      madbomber likes this.
    1. madbomber
      Hope it worked out for you! And that sounds like a nice little trick. My temperature probe doesn't normally leave much of a 'scar', but on dishes where looks may matter, I will definitely try that kind of positioning. Thanks!
  9. randy101
    Which wood did you use to smoke it?
    1. madbomber
      Hickory, I believe.
  10. smokeymose
    What you have is an "almost Pastrami".
    Looks great!
      madbomber likes this.
    1. madbomber
      Thanks, it was tasty too! And it did resemble pastrami, but in looks only.
    2. normonster
      Hate to necro this thread from months ago, but what more would need to be done to make it a pastrami? It's cure #1 right? Just different seasonings?

      I'm going to do one too!
      Rings Я Us likes this.