Smoked brisket

Name: Smoked brisket
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Cuisine: American
Ingredients: 4 tablespoons / 60 ml of paprika (colored chili pepper); 4 tablespoons / 60 ml garlic powder; 4 tablespoons / 60 ml onion powder; 2 1/2 tablespoons / 40 ml of dried oregano; 2 1/2 tablespoons / 40 ml of sea salt; 1 tablespoon / 15 ml coarsely ground black pepper; 1 tablespoon / 15 ml cayenne pepper (if you can't, replace with merkén); 4 tablespoons / 120 ml of sea salt; 4 tablespoons / 120 ml packed pepper (if freshly ground, lower the amount to 3 tablespoons as it is stronger); 2 tablespoons / 60 ml garlic powder

Instructions

Prep:1hCook:4h

The instructions in this recipe apply to both the smoked silver plate and the smoked brisket, the most popular cut of beef for smoking in the United States, and the tapapecho in Chile. Look for a cut with a good layer of fat, as this will add flavor and moisture to the meat, no matter what you choose.

Updated at: Wed, 29 Apr 2026 08:35:09 GMT