- 1 (3 to 5-pound) brisket
- 1 gallon water
- 6 ounces kosher salt
- 2 ounces Prague powder
- 2 ounces powdered dextrose
- 2.5 ounces plus 4 tablespoons pickling spices, divided
- Rye bread, for serving
- Mustard, for serving
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.