Smoked Mini-Brisket Recipe

Cooking Directions

• STEP 1.Preheat your smoker to 225°F (107°C) and soak wood chips in water for 30 minutes.
• STEP 2.Trim any excess fat from the brisket and season it with a dry rub of your choice.
• STEP 3.Place the brisket in the smoker and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
• STEP 4.Remove the brisket from the smoker and let it rest for 30 minutes before slicing.
• STEP 5.Slice the brisket against the grain and serve with your favorite BBQ sauce.

Cooking Tips

• Choose a small cut of brisket for faster cooking and better tenderness.
• Use a meat thermometer to ensure the brisket reaches the desired internal temperature.
• Letting the brisket rest after smoking allows the juices to redistribute, resulting in a more flavorful and tender meat.

Storage and Serving

• Leftover smoked brisket can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat, wrap the brisket in foil and warm it in a preheated oven at 325°F (163°C) until heated through.
• Serve the smoked mini-brisket as a main dish with sides like coleslaw, cornbread, and pickles.