Steamship Round Recipe
our house-made, slow smoked brisket, bbq sauce, sliced pickled & onions with a dijon-horseradish
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Smoke the Brisket
Place the brisket in the smoker and smoke for approximately 1.5 hours per pound, until it reaches an internal temperature of about 190°F (88°C). This may take up to 4-6 hours depending on the size.
- 3
Prepare the Sauce
In a small bowl, mix together the Dijon mustard and horseradish. Set aside.
- 4
Slice the Brisket
Once the brisket is done smoking, remove it from the smoker and let it rest for at least 30 minutes. Slice the brisket against the grain into thin slices.
- 5
Assemble the Dish
On a serving platter, layer the smoked brisket slices, drizzle with BBQ sauce, and top with sliced pickled onions. Serve with the dijon-horseradish sauce on the side.
