Already from one smell of smoked brisket appetite is played. Cooked in this way, the beef brisket is very delicate, fragrant, and will not be able to linger in your the fridge. It is perfect for sandwiches, dining and праздничного стола. 
Time: 7 час. 45 minutes Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 (2.2 – 3.6 kg.) Beef brisket (flat edge)
- 1/4 Art. coarse salt
- 1/4 Art. Sahara
- 2 tbsp. l garlic powder
- 2 tbsp. l onion powder
- 2 tbsp. l spanish paprika
- 2 tbsp. l seasoning chili
- 1 tbsp. l celery salt
- 1 tbsp. l a mixture of pepper and lemon zest
- 1 tbsp. l ground black pepper
- 1 tsp ground white pepper
- 1 tsp cayenne pepper
- 1 tbsp. apple juice
- 1.5 tbsp. barbecue sauce, for serving
- Additionally: 4 tbsp. oak or nut chips, soaked in water for 30 minutes
- Special accessories: apple sprayer juice
Recipes with similar ingredients: beef, apple juice, sauce for barbecue, onion powder, garlic powder, chili seasoning, celery salt, lemon pepper, white peas, pepper ground cayenne, paprika
Recipe preparation:
- Mix all the spices in a bowl, mix well. Grate meat spices, making sure that the entire surface of the brisket is covered with them. Cover or wrap brisket and leave at room temperature until the smokehouse or charcoal grill is heated. Not leave at room temperature for more than 1 hour.
- Light the grill. If charcoal burns to white ash – grill ready. If you use a grill instead of a smokehouse, place the coals on one side, leaving a large enough area to the brisket was cooked on indirect heat, without coal underneath meat.
- When the temperature of the grill reaches 90 – 105 ⁰С, scatter 1/4 wood chips on coals, lay the grate, put the brisket on grill and close the lid.
- Maintain a cooking temperature of 90 – 105 ° C inside grill by adding charcoal every 2 hours or as needed. Add wood chips and sprinkle brisket with apple juice every time you add new coals. Try not to lift grill cover for other purposes.
- When the brisket reaches an internal temperature of 70 – 75 ⁰С on meat thermometer (after about 4-5 hours), remove it from the grill and wrap it in aluminum foil twice so that the juice does not stack. Return grilled brisket (or smokehouse). Breast will be ready after about 1-2 hours, when she becomes very tender and reaches an internal temperature of 85 ° C.
- Set it aside for 45 minutes, then unfold and cut. Serve with BBQ sauce at the edge of the plate. Recipe for Smoked beef brisket with barbecue sauce on dark beer.
