Smoked Beef Brisket

I like smoked beef brisket, and smoked pork roast, and smoked salmon, and smoked pork loin, and… well, you get the idea. But, as much as I like it, I refuse to baby sit a wood smoker for hours on end trying to maintain a constant temperature with a combination of wood, wood chips and air. This is another way to accomplish the same thing with a lot less aggravation. I can hear the purists screaming now. Please note, I didn’t say “better” I said “different”. Although, as far as I’m concerned, it’s just as good.

Smoked Beef Brisket


  • 1 5-6 lb beef brisket (just a plain brisket, not a corned beef brisket)
  • Canadian Steak Seasoning – Trade East recommended (available at GFS)
  • Smoker Bag (for use with Beef) – if they are not available locally, they are available on-line


Preheat the oven to 475° F degrees.

Start with a smoker bag.
Selecting a brisket gets to be a be a bit of an art form. The brisket has to fit in the bag. If you’re a novice at this, try to find one on the narrow side. If you get one that’s too big, trim it and throw the trimmed pieces in the bag (if they’re big enough). Otherwise, measure the bag (its about 11 x 19) and take a tape measure with you to the store.
Rinse the brisket and pat dry with a paper towel. Sprinkle liberally with Canadian Steak Seasoning.
Slide the seasoned brisket into the bag and seal by folding the open end at least twice. Place on a sheet pan, jelly roll pan or a cookie sheet with a lip on it. Occasionally, it will leak. To minimize spills, I gently turn up the edges of the bag.

Put the whole thing into the preheated oven and roast for 15 minutes. After fifteen minutes, turn the the oven down to 375 degrees and roast for an additional 1 hour and 45 minutes. After that, turn the oven down to 200 to 215 degrees and roast for another 2 hours. Enjoy the aroma throughout your house.
Remove from the bag and voila, smoked brisket. It is easier to slit the top of the bag to remove the brisket than it is to try to slide it out through the opening of the bag. Either way, be very careful, there will be steam and it will be hot. At this point, you have a decision to make. If you have a very sharp knife, you can slice the brisket after it rests for a few minutes. If you do not have a very sharp knife and you try to slice it anyway, you may end up shredding it because it is sooooo tender. The other option is to make it earlier in the day or, even the day before. Once cooled, it will slice much easier. Be sure to slice it against the grain. And be careful when reheating. You do not want to over heat this. Start with a covered plate of slices in the microwave for about 20 seconds, then adjust as required.
This freezes well, provided you include some liquid (preferably from the smoker bag) in the freezer container. It also makes great mini-sandwiches. Cut the slices in thirds, keep warm in a steam table and watch it disappear.

And of course, it’s great served warm …………. yummmmmmmmm.


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