Brisket, Kielbasa, And Summer Sausage Blast From The Past

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Preheat your smoker to 225°F (107°C).

Trim excess fat from the brisket.

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

Place the brisket in the smoker, fat side up.

Smoke for about 1.5 hours per pound, maintaining a steady temperature.

Wrap the brisket in foil once it reaches an internal temperature of 165°F (74°C).

Continue cooking until the internal temperature reaches 195°F (90°C).

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

Serve with barbecue sauce on the side.

Cooking Techniques

Spice Level: