How to Make Smoked Brisket - Brined, Dry Rubbed and Cherry Wood Smoked
How to Make Smoked Brisket! I brine, dry rub and smoke low and slow with cherry wood. The subtle flavors from the fennel, star anise and coriander make this.
Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.
Bring water to a boil and mix all Brine ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.
Add the ice to cool brine down and submerge the beef brisket.
Brine for two days or more if desired in refrigerator, covered.
Mix rub ingredients together in a small bowl.
Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.
Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions. (See Note 1).
Let rest 1 hour and slice across the grain and serve!
Notes
I recommend wrapping in foil at 145°-150°F internal temp to lock in the moisture so the rub does not pull it out. Remove at 170°F internal temp vs 180°F as recommended by Masterbuilt Smoker directions. Brisket is hard to get right and can be dry if you aren’t careful.