Ingredients

• One 3- to 5-pound brisket
• 1 gallon water
• 6 ounces kosher salt
• 2 ounces Prague powder
• 2 ounces powdered dextrose
• 2.5 ounces plus 4 tablespoons pickling spices, divided
• Rye bread, for serving
• Mustard, for serving

Browse by ingredient

Instructions

1. Special equipment: smoker, maple wood chips
2. Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
3. Brine 2 days in the refrigerator.
4. Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
5. Place the meat in a smoker for 2 hours with maple wood chips.
6. Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
7. Remove from the oven, slice, and enjoy with rye bread and mustard.