Signature Brisket

Recipe courtesy Hogtown Smoke
Show: Eat St. Episode: Chomp, Chomp, Chomp
TOTAL TIME: 16 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 16 hr
 
YIELD: 14 servings
LEVEL: Intermediate

ingredients

SEASONED BEEF:
  • One 10-to-15-pound whole brisket
  • 1 cup kosher salt
  • 1/2 cup freshly ground black pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoon cayenne
GURU DUST:
  • 2 1/2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon turbinado sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 loaf artisan bread, sliced
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Directions

Preheat a smoker to 200 degrees F.

For the seasoned beef: Trim the brisket of excess fat. Mix together the salt, black pepper, granulated garlic and cayenne in a bowl, then rub the meat with the spices.

For the guru dust: In a small bowl, mix together the smoked paprika, chili powder, salt, granulated sugar, black pepper, onion powder, turbinado sugar, oregano and thyme. Rub the mixture into the meat.

Smoke the brisket for 90 minutes per pound, about 12 to 16 hours total, rotating the brisket every 2 hours. When an internal temperature of 190 degrees F is reached, remove the brisket to a cutting board and slice it on the bias. Arrange the meat on a serving platter and serve with the artisan bread.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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