Preparation:

In a sauté pan, toast the spices (peppercorns, seeds, Allspice berries) about 5-7 minutes over medium heat, or until they become fragrant. Then add remaining ingredients.

Rub half of the mixture on all sides of the brisket. Cover and let sit in a refrigerator overnight to let the flavors work their way into the meat.

Smoking Method:

Remove brisket from refrigerator and pre-heat your Bradley Smoker to 105°C (220°F) using whatever flavored Bisquettes suits you. We recommend Mesquite.

Place brisket in a roasting pan and add 236 ml (1 Cup) Red Wine to the bottom of the pan.

It’s time to put this bad boy into the smoker! Smoke for 5 hours.

Pull the brisket out of the smoker and apply remaining spice mixture. Cover tightly with heavy duty aluminum foil and place in oven at 105°C (220°F). Cook an additional 3 hours or until internal temp reaches 90°C (195°F).

When the brisket is finished cooking, remove it from the pan and wrap it tightly in aluminum foil and FTC until lunch or dinner time.

Serve piled high morsels of smoked brisket in between two slices of lightly toasted rye bread, with whole grain mustard. Add a dill pickle on the side and you’re in heaven!