Recipe courtesy of Stephen Warren
Total:
53 hr 15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Brine:

Directions

Special equipment: smoker, maple wood chips

Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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