Before we get into this, I want to remind you that this recipe is not for the faint of heart and will require some skill, special equipment and ingredients, and a lot of patience. You may not get it right the first time either, but when you do, you’ll be glad you tried it!

Special equipment
Smoker- it doesn’t need to be big, a Bradley Smoker will do, but it is a big commitment

Scale- I try to keep most recipes to cups and tablespoons etc, but this recipe requires accurate measurements

Large plastic tub- you’ll something to submerge the brisket in

Special ingredients
Curing salt #1 – you can usually find this at a good butcher shop, or try Butchers and Packers-12225 Fort Rd, Edmonton, (780) 455-4128

Dextrose – you can track this down at a health food store, wine maker’s store, or even your local pharmacy

Maple wood chips- you can find these at most hardware stores, or at BBQ Country, you can even try a different chip, like applewood, but keep it fairly mild in flavour

Brisket- this shouldn’t be too hard to find, try your butcher, but remember you’ll need the whole thing and fat is GOOD!

Recipe

Brine
1 pc. brisket (3-5 lbs.)
4 lt. water
180 gr. kosher salt
60 gr. curing salt #1
60 gr. dextrose
75 gr. pickling spice
30 gr. Montreal steak spice

Rub for smoking
45 gr. pickling spice
30 gr. Montreal steak spice

1 pack maple chips or your favourite

For putting it all together
Fresh rye bread (the more it smells like coriander the better!)
Mustard-yellow, Dijon, hot, use your favourite

• Combine the water and spices, stir to combine
• Rinse brisket off to remove any and all blood
• Place brisket in brine, fat side down (if cooking more than one brisket, go meat against meat and fat against fat)
• Pour the brine over the brisket and ensure it is fully submerged
• Cover with saran wrap and place in fridge, originally I did about 42 hours, I would recommend closer to 60 hours, but 48 should suffice
• Once brined, remove from liquid, pat dry
• Fire up the smoker and get a good smoke going
• Place the meat in the smoker and smoke for 2 hours, feeding the chips as necessary
• Remove from the smoker and place in a pan with 2 cups of water
• Cover with aluminum foil and place in a 250F oven for 3 hours
• Remove from the oven, allow to rest 5 minutes, slice, pile high on rye bread and enjoy!