How To Make Beef Brisket Bacon - It's Delicious!

beef brisket

🥗Healthier: turkey brisket

💰Cheaper: pork shoulder

Turkey brisket offers a leaner option, while pork shoulder is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

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

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika provides a smoky flavor without added liquid, while smoked salt is inexpensive.

Start with 5 pounds of brisket, trimmed to about an eighth of an inch of fat on top.

Make a cure blend with 100 grams of brown sugar, 60 grams of kosher salt, 2 tablespoons of black pepper, 1 tablespoon of onion powder, 1 tablespoon of dried thyme, 2 teaspoons of garlic powder, 0.5 teaspoons of cayenne pepper, 2 teaspoons of ground ginger, 1 teaspoon of ground allspice, 0.5 teaspoons of nutmeg, 0.5 teaspoons of cinnamon, and 1 teaspoon of sodium nitrite if desired.

Mix the cure blend ingredients together in a bowl or a jar.

Place the brisket in a 2.5-gallon zip-top bag and add the spice blend on top, massaging it into the meat.

Seal the bag and refrigerate for 7 days, flipping the bag daily to ensure even curing.

After 7 days, remove the brisket from the bag and wash off the excess seasoning.

Place the brisket in the fridge for about an hour to form a pellicle layer, which helps the smoke adhere better.

Set up the smoker using a Weber kettle grill with the snake method for charcoal, using hickory wood chips to maintain a low temperature.

Smoke the brisket until it reaches an internal temperature of 150 to 160 degrees Fahrenheit.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens