Preparation Instructions

Prep the Brisket:

• Trim the brisket of any thick fat cap, leaving about 1/4 inch of fat to keep the meat juicy during the smoking process.

• Rub olive oil all over the brisket to help the seasoning stick.

• Generously season the brisket on all sides with the Salmon seasoning, pressing it into the meat to adhere.

Preheat the Smoker:

• Preheat your smoker to 225°F (107°C) using your choice of wood chips. For a balanced flavor, fruitwood like apple or cherry pairs well with the lemony and herby notes in the seasoning, but hickory or oak also work well for a more traditional brisket flavor.

Smoke the Brisket:

• Place the brisket in the smoker with the fat side up.

• Smoke the brisket for about 6-8 hours, spritzing with apple cider vinegar every hour after the first 2 hours to keep it moist.

• Continue smoking until the internal temperature of the brisket reaches 165°F (74°C).

Wrap and Finish:

• Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil.

• Return it to the smoker and continue cooking for another 3-4 hours, or until the internal temperature reaches 200-205°F (93-96°C). This is the point where the brisket will be tender and juicy.

Rest the Brisket:

• Remove the brisket from the smoker and let it rest, wrapped, for at least 30 minutes to an hour. This allows the juices to redistribute and makes for a more tender bite.

Slice and Serve:

• After resting, unwrap the brisket and slice it against the grain into thin slices.

• Serve with your favorite BBQ sides like coleslaw, potato salad, or cornbread.

Optional Garnishes:

• Fresh dill or parsley can be sprinkled on top for extra herbiness to complement the salmon-inspired seasoning.

• A squeeze of lemon over the sliced brisket can add a burst of brightness that plays off the seasoning's citrus notes.