Active Time
10 Mins
Total Time
13 Hours 20 Mins
Yield
Serves 12 (serving size: about 1/2 lb. brisket)
Photo: Iain Bagwell; Styling: Claire Spollen

How to Make It

Step 1

Stir together dark brown sugar, salt, Cajun seasoning, lemon-pepper seasoning, and Worcestershire sauce. Place brisket in a large shallow dish. Spread sugar mixture on both sides of brisket. Cover and chill 8 hours.

Step 2

Combine hickory wood chunks with water to cover; let stand 1 hour. Prepare smoker according to manufacturer's instructions, bringing the internal temperature to 225°F to 250°F; maintain temperature for 15 to 20 minutes.

Step 3

Drain wood chunks, and place on coals. Remove brisket from marinade, reserving marinade. Place brisket on lower cooking grate. Pour reserved marinade over brisket, and cover with smoker lid.

Step 4

Smoke brisket, maintaining a low temperature inside smoker between 225°F and 250°F, until a meat thermometer inserted in thickest portion registers 180°F, about 5 hours. Remove from smoker; wrap brisket in aluminum foil, and let stand 10 to 15 minutes. Cut against the grain into thin slices.

Recipe Revival, Oxmoor House, copyright 2016.

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