INGREDIENTS
- 1 (3 to 5-pound) brisket
Brine:
- 1 gallon water
- 6 ounces kosher salt
- 2 ounces Prague powder
- 2 ounces powdered dextrose
- 2.5 ounces pickling spices
Rub:
- 1/2 cup dark brown sugar
- 1/4 cup paprika (Sweet Hungarian Paprika if you can find it)
- 1 tablespoon fresh ground black pepper
- 1 tablespoon sea salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon granulated onion
- 1 teaspoon ground cayenne pepper
- 1/2 tsp ginger
- 2 tablespoon raw sugar
- Combine all ingredients together, using a whisk and transfer to an air tight container.
DIRECTIONS
Combine all rub ingredients together, using a whisk and transfer to an air tight container.
Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator-make sure it is completely covered!
Remove the meat from the brine and rub the meat with the prepared rub.
Place the meat in a smoker for 2 hours with your preferred wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminium foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
