Smoked Easter BrisketIf you are tried of serving the same old ham for Easter Dinner every year, try a “Smoked Easter Brisket”. If it’s not already a thing… it should be! WHAT MALCOM USED IN THIS RECIPE:
- Brisket Slicer 12” Red Handle Knife
- Killer Hogs AP Seasoning
- Black Nitrile Gloves
- Glove Liners
- Royal Oak Tumbleweeds
- Thermoworks DOT
- Thermoworks Thermapen
- 1 whole brisket 13-15lbs
- 2 Tablespoons Killer Hogs AP Seasoning
- 1 packet Lipton Beefy Onion Soup Mix
- 2 cups Beef Broth
- 2 large onions sliced
- 6–8 cloves garlic minced
- 3 Tablespoons tomato paste
- 2 cups red wine
- 3–4 bay leaves
- 1/4 cup flour
- 1/2 stick butter
- Prepare smoker for indirect cooking at 275°F using Hickory wood splits for fuel and flavor. (Any smoker can be used for this recipe, keep the temps steady at 275°F)
- Trim the brisket by removing thick areas of fat and sinew from the top and bottom. Season with AP seasoning followed by the packet of Beefy Onion soup mix. Allow the brisket to set it at room temperature for 15-20 minutes before placing it on the smoker.
- Smoke the brisket at 275°F until the outside starts to turn dark about 3 1/2 – 4 hours. At this point remove the brisket from the pit and place in a large aluminum pan.
- Add the beef broth, wine, tomato paste, garlic, onions, and bay leaves to the pan. Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil.
- Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202°F. At this point check the brisket for tenderness. It should feel really soft when you insert a hand held thermometer in all areas of the brisket.
- Remove the brisket from the pit and carefully take it out of the braising liquid. Place it on a sheet pan and loosely cover with aluminum foil.
- Pour the pan liquid through a colander to separate the onions form the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.
- In a deep saute pan over medium heat add the flour and butter and stir for a few minutes to create a roux. Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken. At this point stir in the onions and taste for seasoning. If it needs a little salt and pepper just use a sprinkle of AP.
- Slice the brisket across the grain and serve with the brisket onion gravy.
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