Smoked Brisket
Create your own Academy Hill Grill Smoked Brisket! This recipe includes instructions for smoked or brined beef briskets so be sure to try both methods!
Ingredients based on 8lbs of beef brisket
- 8 cups water for boiling
- 1/2 cup salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cinnamon sticks
- 3 star anise
- 1 tsp celery seeds
- 2 tsp fennel seeds
- 8 cloves garlic
- 5 bay leaves
- 1 tbsp pink and black peppercorns
- 12 cups ice
- 1 1/2 cups brown sugar
- 2 tbsp salt
- 2 tbsp ground fennel seeds
- 2 tbsp ground black pepper
- 2 tbsp chili seasoning
- 2 tbsp ground coriander seed
- 1 tbsp ground ginger
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp celery seed
- 2 tsp nutmeg
- Step 1
Toast all seeds lightly in a sauté pan.
- Step 2
Bring 8 cups of water to a boil and mix all Brine ingredients in a container large enough to allow the meat to be covered in brine. Make sure sugar and salt are dissolved.
- Step 3
Add the ice to cool the brine down and submerge the beef brisket.
- Step 4
Brine for two days or more if desired in the refrigerator, covered.
- Step 1
Mix rub ingredients together in a small bowl.
- Step 2
Rinse off the brined brisket. Shake off excess water and apply dry rub. Press rub mixture onto meat, allow to rest for two hours, covered and refrigerated.
- Step 3
Place dry rubbed brisket in the smoker set at 225°F with a probe attached. At 145*, wrap tightly in butcher paper and tin foil and return to the smoked. Cook until 165* and remove. Let rest 1 hour and slice against the grain.
