Name: Smoked Brisket with Pickle Brine
Cuisine: American
Ingredients: 5-7 lb brisket, trimmed; 1/4 cup brown sugar; 1 1/2 cups pickle brine; 3 tbsp kosher salt; 1/4 cup olive oil; 2 tbsp black pepper; 2 tbsp smoked paprika; 2 tbsp garlic powder; 2 tbsp onion powder; 1 tsp deli mustard; 1 tsp cumin; 3 chopped hot cherry peppers, optional

Ingredients

1. 5-7 lb brisket, trimmed

2. ¼ cup brown sugar

3. 1 ½ cups pickle brine

4. 3 tbsp kosher salt

5. ¼ cup olive oil

6. 2 tbsp each black pepper, smoked paprika, garlic powder, onion powder

7. 1 tsp deli mustard, cumin, 3 chopped hot cherry peppers (optional)

Instructions

Marinade: Combine pickle brine, olive oil, and brown sugar. Marinate the brisket for 6–12 hours.
Dry Rub: Mix salt, pepper, smoked paprika, garlic powder, onion powder, deli mustard, cumin, and chopped cherry peppers. Rub onto the brisket after marinating.
Smoke: Preheat smoker to 225°F. Smoke brisket for 1 hour per pound, until internal temperature reaches 195°F–205°F.
Rest & Serve: Let brisket rest for 30 minutes. Slice against the grain and serve.

Smoked Brisket with Pickle Brine for Smokehouses

Ingredients

Instructions

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