24 Smoked Brisket - Borniak

Smoked Brisket

Smoked Brisket

Smoked Brisket

When preparing brisket, you can draw from the BBQ tradition which gives it a unique flavor and character. This cut of beef, especially popular in the cuisine of the southern United States, is a real challenge for barbecue enthusiasts. Long smoking imparts a deep, intense flavor to the brisket, making it an unforgettable dish for those craving something truly special.


  • 2 kg beef brisket
  • 20 g paprika
  • 36 g salt
  • 10 g garlic powder
  • 10 g onion powder
  • 6 g ground black pepper
  • 4 g chili
  • 4 g cumin
  • 4 g ground coriander



  1. Thoroughly mix the spices.
  2. Rub the meat thoroughly with the spice mixture.
  3. Vacuum seal and refrigerate for 24 hours.
  4. Preheat the smoker to 120°C.
  5. Place the meat on the smoker rack and smoke for 5 hours using beech wood chips.
  6. Turn off the smoke generator.
  7. Continue the process at 120°C until the internal temperature of the meat reaches 95°C.
  8. Depending on the size of the beef brisket, the smoking process can last up to 18 hours.

The larger the piece of beef brisket, the better the effect - the optimal weight is from 6 kg and up. Before proceeding to step 7, it is recommended to wrap the meat in butcher paper to speed up the process.

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