You have to try this Brisket on a Bradley Electric Smoker recipe.

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

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

Trim the brisket by removing any grey skin or loose pieces on the top side.

Trim the fat cap down to between 1/8 and 1/4 inch, leaving the rest of the fat on.

Cut out the hard fat from the deckle area between the point and flat of the brisket.

Square off the end of the brisket if desired, saving any trimmed meat for seasoning.

Place the brisket in a pan and lightly coat the outside with a few tablespoons of Morton's Tender Quick.

Let the brisket sit for 15 minutes, then rinse it off thoroughly to remove the Morton's Tender Quick.

Prepare the rub by mixing granulated garlic, black pepper, onion powder, salt, and crushed saltine crackers in a bowl.

Apply a thin coat of mustard to the outside of the brisket to help the rub stick.

Generously apply the rub to all sides of the brisket, ensuring it sticks well.

Preheat the Bradley Digital Smoker and prepare four wood pucks (three oak and one mesquite).

Place the brisket in the center of the smoker and cook until it reaches an internal temperature of 165°F, which will take approximately 5 hours.

Cooking Techniques

Equipment Needed

Spice Level: