Description
A delicious recipe for Montreal-style smoked brisket paired with pickled beef tongue slices, perfect for any barbecue lover.
Ingredients
Scale
- 5 pounds beef brisket
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 pound pickled beef tongue
Instructions
- Prepare the brisket by rubbing it with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Let the brisket sit in the refrigerator for at least 24 hours to allow the flavors to meld.
- Preheat your smoker to 225°F (107°C).
- Place the brisket in the smoker and cook for approximately 1.5 hours per pound, or until it reaches an internal temperature of 190°F (88°C).
- During the last hour of smoking, add the pickled beef tongue to the smoker to warm through.
- Once cooked, remove the brisket and tongue from the smoker and let rest for at least 30 minutes before slicing.
- Serve slices of smoked brisket with pickled beef tongue on the side.
Notes
- For extra flavor, you can use wood chips like hickory or oak in your smoker.
- Be sure to slice the brisket against the grain for the most tender pieces.
- Prep Time: 24 hours
- Cook Time: 10 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg