SMOKED BRISKET IN THE ELECTRIC BRADLEY SMOKER | How To Make Smoked Brisket | Brisket Rub Recipe

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Trim off excess fat from the brisket, leaving some on.

Mix together 3 tablespoons of Montreal steak spice, 1.5 tablespoons of paprika, 1 teaspoon of onion and herb seasoning, 1 teaspoon of garlic and herb seasoning, about 1 teaspoon of black pepper, and about 1 teaspoon of pink Himalayan salt in a bowl.

Rub mustard generously all over the brisket to help the spices adhere.

Rub the spice mixture all over the brisket, ensuring it is well coated.

Place the brisket on a rack for the Bradley smoker and let it rest for a bit to allow the spices to soak in.

Insert a meat probe into the thickest part of the brisket.

Preheat the electric Bradley smoker and add a tray of water to keep moisture in.

Smoke the brisket for 8.5 hours at a temperature of around 240°F (116°C), adding more wood pucks as needed.

After smoking, wrap the brisket in double foil and let it rest for 1 hour before slicing.

Slice the brisket and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary