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Smoked Easter Brisket
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Recipe

11 INGREDIENTS • 9 STEPS • 5HRS

Smoked Easter Brisket

5.0
2 ratings
Smoked Brisket seasoned with typical “roast” flavors and braised with wine. Once the brisket is tender, the braising liquid is used to make a Beef Onion Gravy. A recipe perfect for serving on Easter.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Smoked Brisket seasoned with typical “roast” flavors and braised with wine. Once the brisket is tender, the braising liquid is used to make a Beef Onion Gravy. A recipe perfect for serving on Easter.
5HRS
Total Time
$3.93
Cost Per Serving
Ingredients
Servings
10
us / metric
Whole Beef Brisket
1
Whole Beef Brisket
about 13-15 lb
All-Purpose Spice Rub
2 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
Onion Soup and Dip Mix
1 packet
(2.2 oz)
Onion Soup and Dip Mix
I used beef flavor Lipton® Mix
Beef Broth
2 cups
Beef Broth
Onion
2
Onions, sliced
Garlic
6 cloves
Garlic, minced
up to 8 cloves
Tomato Paste
3 Tbsp
Tomato Paste
Red Wine
2 cups
Red Wine
Bay Leaf
3
Bay Leaves
up to 4 leaves
Butter
1/2 stick
Nutrition Per Serving
VIEW ALL
Calories
1130
Fat
51.6 g
Protein
133.1 g
Carbs
15.2 g
Add to plan
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Smoked Easter Brisket
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using Hickory wood splits for fuel and flavor.
step 2
Trim the Whole Beef Brisket (1) by removing thick areas of fat and sinew from the top and bottom. Season with All-Purpose Spice Rub (2 Tbsp) followed by Onion Soup and Dip Mix (1 packet). Allow the brisket to be set at room temperature for 15-20 minutes before placing it on the smoker.
step 3
Smoke the brisket at 275 degrees F (140 degrees C) until the outside starts to turn dark about 3 1/2 – 4 hours.
step 4
Remove the brisket from the pit and place it in a large aluminum pan. Add the Beef Broth (2 cups), Red Wine (2 cups), Tomato Paste (3 Tbsp), Garlic (6 cloves), Onions (2), and Bay Leaves (3) to the pan. Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil.
step 5
Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202 degrees F (95 degrees C). At this point check the brisket for tenderness. It should feel really soft when you insert a handheld thermometer in all areas of the brisket.
step 6
Remove the brisket from the pit and carefully take it out of the braising liquid. Place it on a sheet pan and loosely cover it with aluminum foil.
step 7
Pour the pan liquid through a colander to separate the onions from the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.
step 8
In a deep saute pan over medium heat, add the All-Purpose Flour (4 Tbsp) and Butter (1/2 stick) 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 seasoning.
step 9
Slice the brisket across the grain and serve with the brisket onion gravy.
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Tags
Beef
BBQ
Shellfish-Free
Dinner
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