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NEWS/RECIPES/CALENDAR          

SMOKING YOUR BRISKET




Traditionally this cut is prepared low-and-slow on the stovetop, but smoking is a great alternative using a low-temp smoking process.  

INSTRUCTIONS


Remove brisket from the bag and let sit overnight in the refrigerator without covering.


Rub one of your favorite Homestead Farm Market Rubs or spices on both sides.

Set your smoker up to a high heat of 250 degrees F.

Smoke brisket until it reaches an internal temperature of 200 degrees F.

Remove your smoked corned beef from the smoker.

Let it rest covered by aluminum foil for 30-45 minutes before slicing.

Cut the meat thinly against the grain . . . AND ENJOY!