in Recipes

Beef brisket from the smokehouse

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Ingredients for 3 servings:

  • 600 g lean boneless beef brisket without sirloin
  • ½ liter of water
  • 30 g salt
  • n. B. Smoking chips
  • 4 juniper berries
  • 1 bay leaf

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 20 minutes

Dissolve the salt in water and marinate the beef brisket overnight. Then rinse with fresh water and let it dry, patting it lightly. Add freshly ground juniper berries and a bay leaf to the smoking chips and preheat the smoker. Smoke the meat at 80 degrees Celsius for approximately 5 hours, until the internal temperature reaches approximately 77 degrees Celsius, or as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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