Description
Fragrant and delicious smoked brisket
Ingredients
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Brisket
400 g
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Salt
-
Garlic
3 tooth
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Black pepper
Cooking
A piece of brisket generously rubbed with salt. Don't be afraid to overdo. The brisket itself will take as much salt as you need.
Grate garlic and pepper.
Put them in the bag, tightly roll and place in the fridge for a day.
To shake (to wash) the excess salt. In the smoker pour the chips (I have alder and Apple). On top put the tray. Put on the grill the breast skin side up.
Smoke depending on the temperature 30-60 minutes.
Hang in a cool well ventilated place (I have a fridge no-frost) for 1-3 days, to a little podelilas.
Store in the refrigerator, in the freezer
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