Smoked Brisket Recipe
House smoked brisket served on a bed of romaine with toppings.
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Ingredients
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Brisket and Toppings
Method
Cooking and Assembling
- 1
Prepare the Brisket
In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create a dry rub. Rub this mixture all over the beef brisket. Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 2
Smoke the Brisket
Preheat your smoker to 225°F (107°C). Remove the brisket from the refrigerator and let it come to room temperature. Place the brisket directly on the smoker rack and smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C). Allow the brisket to rest for at least 30 minutes before slicing.
- 3
Prepare the Salad Base
While the brisket is resting, wash and chop the romaine lettuce. Place it in a large serving bowl or platter.
- 4
Slice and Serve
Slice the smoked brisket against the grain into thin slices. Arrange the brisket on top of the romaine lettuce. Top with diced tomatoes, sliced red onion, pickles, and drizzle BBQ sauce over the top. Serve immediately.
