Hot smoked brisket in a smokehouse

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make hot smoked pork belly in a smokehouse at home? Prepare the necessary ingredients. Choose fresh meat that has not been frozen. The first step is to marinate it. To do this, cut the brisket into portions so that later it is convenient to eat them ready-made.

2. STEP 2

   

   Prepare a bowl in advance in which the meat will be marinated. Place onion, cut into half rings, into a bowl. Add the broken bay leaf and chopped brisket pieces. Sprinkle everything generously with salt, pepper, paprika and spices. Mix everything well with your hands so that all the pieces are evenly coated with spices. Cover the bowl airtightly with film and refrigerate for 1 day.

3. STEP 3

   

   Over the course of a day, the meat will absorb all the spices in sufficient quantities. Therefore, excess must be washed off. To do this, soak the meat in water for 1 hour.

4. STEP 4

   

   Rinse and dry the meat well for 1-2 hours. To do this, you can place the meat on a towel to remove excess liquid.

5. STEP 5

   

   If possible, you can hang it outside for 1-2 hours to let the meat dry.

6. STEP 6

   

   Then make 2-3 slits in each piece of meat and insert a peeled clove of garlic into each.

7. STEP 7

   

   Soak the wood chips for smoking for 10-15 minutes, then squeeze them out and place them on a clean cotton cloth for 5-10 minutes to drain excess water from the wood chips. Wet wood chips will produce more smoke and will last longer. The wood chips can be any kind, except coniferous wood. Alder or apple wood chips work well. Sprinkle wet smoking wood chips evenly onto the bottom of the smoker.

8. STEP 8

   

   Place the brisket pieces on the grill. Place the grate in the smokehouse, cover with a lid and place on the fire. When the wood chips at the bottom warm up and smoke starts to appear, set the time for 1 hour. After the specified time has passed, open the lid, remove the grill with the cooked meat and cool slightly. In an hour, the sawdust will give all its flavor to the meat.

9. STEP 9

   

   Cut the meat into pieces and serve. Bon appetit!

Comments on the recipe

Lyubava

17.12.2023

4.7

See another cool option for cooking brisket

Moderator Ksenia

17.12.2023

4.9

I wanted to cook something in the smokehouse at the dacha. On the website I found a recipe for hot smoked brisket in a smokehouse at home. We bought a little more than 2.5 kg of brisket (two pieces). They didn’t cut it into small pieces, they left it as is. From the spices, I added garlic powder, paprika and a ready-made mixture for meat. The brisket was marinated for about 18 hours. My husband did the actual smoking. He added alder chips. The brisket took an hour to cook. The meat was tender, flavorful and very juicy. I served the brisket hot, but it is also very tasty when cooled. Julia, thank you very much for the recipe!

BLUE-EYED

17.12.2023

4.5

Julia, hello! I really liked step No. 5, colorful photo, the scale is impressive!!! Cool, it’s delicious - there’s no doubt about it!

BLUE-EYED

17.12.2023

5

Having a house on the ground or a dacha is very good, but I don’t want to smoke it! Well done, thanks for such delicious recipes! Yours is very beautiful..

Olga Kozlova

17.12.2023

4.7

Tip: to prevent the brisket from being so black on top, before putting it in the smoker, wrap it in a wet white cloth, preferably cotton. You can use old pillowcases, sheets, etc. Good luck.

BLUE-EYED

17.12.2023

4.9

Girls, I also love “coolly smoked” and I don’t see anything wrong with that..

Olga Kozlova

17.12.2023

4.8

I completely agree with you. We must remember that food should not only be tasty, but at least not harmful.