Sweet Smoked Brisket
5 minutes
5 minutes
Andrés Dangond,
Andrés Dangond,
Ingredients
One 10 lb beef brisket, whole
salt, as needed
2 tbs Garlic, fresh, minced
1 tsp coriander, ground
1/2 tsp Black Pepper, ground
1/2 tsp Mustard powder
1 cup bbq sauce
1/2 cup beef broth, low sodium
1/2 cup maple syrup
Instructions
- Generously season brisket all over with salt. Place the brisket on a large rimmed baking sheet, cover with plastic wrap and refrigerate overnight or at least 8 hours
- Preheat Lynx Smoker to 275 F, add apple wood chips to smoker box. Meanwhile, combine: garlic, coriander, black pepper, mustard powder, bbq sauce, beef broth and maple syrup in a saucepan and simmer for 5 minutes. Season with salt to taste.
- Once the smoking starts, place brisket on the smoker’s rack fat-side down. Close hood and smoke for 6 hours. After 6 hours, mop brisket with the maple-bbq glaze, then turn brisket fat-side up and mop that side as well
- Wrap the Brisket tightly with foil and continue smoking the brisket until it reaches 200 F. This should take about 4 more hours
- Remove brisket from smoker and let it rest, still wrapped, for 30 minutes
- Transfer brisket to a carving board, slice it thinly and serve immediately
