Smoked Brisket-Tin Kitchen | Meat America
Servings
1brisket
Servings
1brisket
Instructions
  1. Trim the brisket of the silver skin, hard fat and leave 1/4 inch of soft fat
  2. Season with a 50/50 mixture of sea salt and course ground black pepper
  3. Place the brikset on the smoker with the point towards the fire
  4. Smoke brisket at 210 degrees Fahrenheit until it reaches an internal temperature of 165-170 degrees Fahrenheit
  5. Wrap in foil, dull side out, and place back in smoker
  6. Remove the brisket when it reaches an internal temperature of 197-203 degrees Fahrenheit

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