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Smoked Brisket – Brined, Dry Rubbed and Cherry Wood Smoked. www.keviniscooking.com
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4.06 from 39 votes

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.
Prep Time2 d
Cook Time7 hrs 30 mins
Total Time2 d 7 hrs 30 mins
Course: Dinner, Lunch, Main
Cuisine: American, Western
Keyword: how to smoke a brisket, smoke a brisket, smoked brisket
Servings: 10
Calories: 592kcal

Ingredients

  • 5 lbs beef brisket

Brine

  • 8 cups hot water
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 cinnamon sticks
  • 3 star anise
  • 1 tsp celery seeds
  • 2 tsp fennel seeds
  • 8 cloves
  • 5 bay leaves
  • 1 tbsp mixed peppercorns
  • 8 cups cold water and ice

Dry Rub:

  • 1 1/2 cups brown sugar
  • 2 tbsp salt
  • 2 tbsp fennel seeds
  • 2 tbsp ground black pepper
  • 2 tbsp chili powder
  • 2 tbsp coriander seed
  • 1 tbsp ground ginger
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp celery seed
  • 2 tsp nutmeg

Instructions

  • 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).

Notes

  1. 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.

Nutrition

Calories: 592kcal | Carbohydrates: 59g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 918mg | Potassium: 947mg | Fiber: 3g | Sugar: 53g | Vitamin A: 490IU | Vitamin C: 0.7mg | Calcium: 114mg | Iron: 6.3mg