Prepare the rub by mixing all of the spices together. Rub over the entire surface of the brisket.
Cover and let cure for at least 24 hours.
Smoke at 250ºF for 6-8 hours or until the internal temperature is 205ºF.
Let cool for 1-2 hours before serving.
Notes
Top recipe tips
If you are wrapping the brisket after applying the rub, make sure that you have a baking sheet or a towel under it. The salt draws out a lot of moisture and you will have small leaks.
Remember to rinse the meat before smoking. There is a lot of extra salt that sits on the surface during the curing process and it will make the final smoked brisket too salty if you leave it on.
Nutrition
Nutrition Facts
Kosher Smoked Brisket
Amount per Serving
Calories
387
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
141
mg
47
%
Sodium
4897
mg
213
%
Potassium
765
mg
22
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
47
g
94
%
Vitamin A
18
IU
0
%
Vitamin C
1
mg
1
%
Calcium
22
mg
2
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.