My FIRST Classic Brisket on the BBQ

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is a more economical option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier for cooking, while canola oil is a budget-friendly alternative.

Trim excess fat from the top of the brisket using a trimming knife.

Prepare a rub with 1 part salt, 0.5 part black pepper, 0.5 part paprika, 0.25 part onion powder, and 0.25 part garlic powder; mix well.

Apply a light coating of mustard on the brisket to help the rub stick.

Preheat the Bernhardt smoker to 140°C (284°F).

Load the brisket into the smoker and insert a thermometer into the center.

Prepare a barbecue spray with 350 milliliters of beef broth, bourbon (2-3 shots), and a couple of teaspoons of soy sauce or Worcestershire sauce.

Spray the brisket periodically to keep it moist and develop a good bark.

Wrap the brisket in aluminum foil to retain heat while smoking.

Smoke the brisket until it reaches an internal temperature of 94°C (201°F).

Let the brisket rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: