Quicker Smoked Brisket Recipes

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
• Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

Steps:

• Trim brisket leaving 1/4 inch of fat on topside of brisket; set aside.
• Mix the rest of ingredients for rub mix.
• Coat the meat with the rub. Cover and refrigerate 24-48 hours.
• When setting up your grill, build your fire using charcoal and bank the coals to one side of the grill.
• In a foil packet place wood chips that have been soaked in water. Poke holes in the packet and place on top of thr coals.
• Place the brisket on the "cold" side of the grill and cook for 2 hours. Then tightly wrap the meat in foil and put in a shallow pan.
• Finish the brisket in the oven baking at 300 degrees for 4 hours.
• Allow the meat to rest at least 30 minutes before slicing thinly against the grain.
• The juices from the baking pan are delicious mixed in with your favorite sauce.
• Cooking time does not include the 24-48 hour marinating time.

Steps:

• Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
• Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
• Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.