Elliott's Personal Recipe: Smoked Brisket

Beef Jamaican Jerk Main Dishes Mesquite Apple Original Hickory Savory Chipotle Sweet & Spicy

 Flavor Recommendations: Sweet & Spicy, Jamaican Jerk, Original Hickory, Mesquite Apple, Savory Chipotle F.I.T. BrineTM

~Note~ Choose the brine flavor based on wood to be used for smoking

(Hickory and Mesquite go best with the same wood; Jamaican Jerk, Savory Chipotle, and Sweet & Spicy can be paired with any wood smoke flavor)

INGREDIENTS (10+ servings):

  • 1 select or prime brisket
  • F.I.T. BrineTM, one of the recommended flavors divided into:
    • Brining Spices - 1oz (approximately half of 1/3 cup) of brine for every 2 lbs of brisket
    • Seasoning Spices - 1oz (approximately half of 1/3 cup) of brine for every 5 lbs of brisket
  • 1/2 cup of honey
  • water


~24-36 hours before smoking~

  • Trim brisket as necessary. Using a large carving fork, poke holes into the brisket in all directions
  • Place brisket in a large bag (2 gallon if available)
  • Add Brining Spices to bag - 1oz of F.I.T. BrineTM for every 2 lbs of brisket (example: for a 12lbs brisket, use 6oz F.I.T. BrineTM)
  • Add just enough water to the bag so the brisket will be submerged in the brine once the air is removed.
  • Remove the air from the bag and seal using a zip tie or twist tie.
  • Shake till spices and water are mixed
  • Allow brisket to brine for about 24-36hrs in a fridge or cooler with ice. (~Optional~ half way through brining time, flip the brisket)

~Smoking Day~

  • ~Optional~ About 6hrs before smoking, remove brisket from the fridge/cooler and leave on counter to warm back up to room temperature
  • Take the brisket out of the brine and place on a large cutting board.
  • Warm 1/2 cup of honey and rub all over brisket
  • Take Seasoning Spices - 1oz of F.I.T. BrineTM for every 5 lbs of brisket and rub all over brisket till it has a thorough coat.
  • ~Optional~ For a coarser and spicier bark, add half cracked black pepper to Spices B before applying to brisket 
  • Preheat your smoker till it reaches 235°F and maintain that temperature throughout smoking
  • Place the brisket in the smoker fat side down and insert a thermometer into the thickest part of the brisket.
  • Smoke for approximately 10-12 hours till the thermometer reaches 195°F.
  • Take the brisket out of the smoker and wrap in foil.
  • Allow brisket to rest for several hours.
  • Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)

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