How To Make Brisket, Just Like At The Lab!

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable and can be slow-cooked.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories, while bouillon cubes are a cost-effective alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness, while white sugar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Preheat the smoker to 225°F (107°C).

Rub the brisket with salt, black pepper, and garlic powder.

Heat olive oil in a large skillet over medium heat until shimmering.

Sear the brisket on all sides until browned, about 3-4 minutes per side.

Remove the brisket and set aside.

In the same skillet, sauté chopped onions until translucent, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Combine beef broth, brown sugar, paprika, cumin, and apple cider vinegar in a bowl.

Place the brisket in a roasting pan and pour the broth mixture over it.

Add bay leaves, thyme, carrots, and celery around the brisket.

Cover the pan tightly with foil and place it in the smoker.

Cook for 6-8 hours, or until the brisket is tender and easily pulls apart.

Remove from the smoker and let rest for 30 minutes before slicing.

Serve with the pan juices and your choice of sides.

Cooking Techniques

Spice Level: