Ingredients:
• 5 Kg. U.S. Brisket
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 Pieces oak wood
Preparation:
Remove some of Brisket’s fats.
Season with salt and pepper only; rub well to mix.
Place Brisket inside smoker at a temperature of 300 ̊F (148.90 ̊C) for 1 hour.
Remove Brisket from smoker and wrap with baking sheet or aluminum foil; return to smoker. After an hour, pour Brisket broth over meat; repeat this step until meat is cooked thoroughly.
Smoke for about 11 hours inside smoker at 303 ̊F (150.56 ̊C).
Cook’s Tip:
Brisket is smoked with oak wood, so it is necessary to remove the wood's outer skin to prevent the meat from becoming bitter.
Brisket can be served with a delicious and thick sauce made of Brisket’s broth, butter and flour.
Some additional flavors, such as rosemary or wild thyme, may be added, and meat can be seasoned with spices and herbs, as desired.