Smoked Brisket

Smoked brisket is a delicious dish that brings a rich flavor and tenderness to your table. This method of cooking is perfect for enhancing the natural taste of the brisket while infusing it with smoky goodness.

Why Make This Smoked Brisket Recipe

Making smoked brisket is a great way to impress your family and friends. The slow-cooking process allows the meat to absorb flavors deeply and become incredibly tender. It’s perfect for gatherings, barbecues, or just a cozy dinner at home.

How to Make Smoked Brisket

Here’s a simple guide to making your own smoked brisket. By following this recipe, you can achieve mouthwatering results with minimal effort.

Ingredients:

• 1 small brisket
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• Salt to taste

Directions:

1. In a bowl, mix beef broth, soy sauce, brown sugar, garlic, black pepper, smoked paprika, onion powder, and salt to create the marinade.
2. Place the brisket in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, preferably overnight.
3. Preheat your smoker to 225°F (107°C).
4. Remove the brisket from the marinade and discard the marinade.
5. Smoke the brisket for about 1.5 to 2 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
6. Let the brisket rest for at least 30 minutes before slicing and serving.

How to Serve Smoked Brisket

You can serve smoked brisket sliced easily alongside your favorite sides. Some great options include:

• Coleslaw
• Baked beans
• Cornbread
• Pickles

Feel free to drizzle some barbecue sauce or serve it plain for a more natural taste.

How to Store Smoked Brisket

To keep your smoked brisket fresh, wrap it tightly in aluminum foil or plastic wrap. Store it in the refrigerator for up to 4 days. For longer storage, consider freezing it for up to 3 months. Just make sure to reheat it gently to maintain its tenderness.

Tips to Make Smoked Brisket

• Choose the Right Brisket: Look for a brisket with good marbling for better flavor.
• Use a Meat Thermometer: This ensures you cook it to the right internal temperature.
• Let It Rest: Allowing the brisket to rest before slicing helps retain the juices.

Variation

You can experiment with different marinades or spice rubs. For example, try adding cumin or chili powder for a bit more kick.

FAQs

How long does it take to smoke a brisket?
Smoking a brisket typically takes about 1.5 to 2 hours per pound at 225°F.

Can I use a different cut of meat?
Yes, but brisket is preferred for its flavor and tenderness when smoked.

Where can I buy a good smoker?
You can find great smokers on Amazon. Buy it here.

Enjoy your smoked brisket experience! It’s a satisfying dish that is sure to please everyone.

Marry Me Salmon

A rich and creamy salmon dish that blends flavors from sun-dried tomatoes and spices, perfect for impressing loved ones.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 2 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 2 fillets salmon fillets, preferably skin-on (10 ounces total) Choose fresh salmon for best results.
• 1/4 cup thinly sliced oil-packed sun-dried tomatoes
• 2 tablespoons oil from the jar of sun-dried tomatoes
• 1/2 medium yellow onion, finely chopped
• 1 teaspoon dried oregano Plus more to taste.
• 1/2 to 1 teaspoon crushed red pepper Adjust according to spice preference.
• 2 tablespoons tomato paste
• 1 bottle clam juice (1 cup) Can substitute with vegetable broth or fish stock.
• 1/2 cup heavy cream Can substitute with dairy-free alternative.
• Fresh basil leaves for serving (optional) Use fresh herbs for garnish.

Instructions

 

Preparation

• Pat the salmon dry and lightly sprinkle salt and pepper all over.

Cooking

• Heat a medium nonstick or cast-iron skillet over medium-high, then add 1 tablespoon of oil from the jar of sun-dried tomatoes.
• Sear the salmon skin side down until the skin is browned and crisp, and the flesh is opaque about three-quarters of the way up, for about 5 to 7 minutes. Reduce the heat if the skin starts to burn. Transfer to a plate skin side up.
• Reduce the heat to medium. Add the onion to the skillet and season with salt. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
• Reduce the heat to medium-low. Add the remaining 1 tablespoon of sun-dried tomato oil to the skillet. Add the oregano and crushed red pepper, stirring for a few seconds to release their flavors.
• Add the tomato paste and stir frequently until it darkens a little, about 3 minutes.
• Add the clam juice and raise the heat to medium-high. Cook, stirring occasionally, until reduced by half, about 4 to 5 minutes.
• Lower the heat to medium-low, add the cream and sun-dried tomatoes, and keep stirring until slightly reduced, about 5 minutes. Taste and add more salt, pepper, oregano, and crushed red pepper as needed.
• Return the salmon to the skillet flesh side down, avoiding sauce on the crispy skin. Reduce the heat to low. Simmer until the salmon is cooked through, about 1 minute.
• Serve topped with fresh basil leaves, if using.

Notes

Make sure to pat the salmon dry before seasoning for a better sear. Adjust the crushed red pepper according to your spice preference.

Keyword Creamy Salmon Dish, Easy Dinner Recipe, Marry Me Salmon, Quick Salmon Recipe, Salmon with Sun-Dried Tomatoes