Directions:
- Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
- Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.71 Kcal (2733 kJ) | ||
| Calories from fat | 438.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.75g | 75% | |
|---|---|---|---|
| Cholesterol | 174.96mg | 58% | |
| Sodium | 5760.84mg | 240% | |
| Potassium | 1019.63mg | 22% | |
| Total Carbs | 2.79g | 1% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 49.05g | 98% | |
| Vitamin C | 87.8mg | 146% | |
| Iron | 6.9mg | 38% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 196.08 Kcal (821 kJ) | ||
| Calories from fat | 131.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 75% | |
|---|---|---|---|
| Cholesterol | 52.56mg | 58% | |
| Sodium | 1730.58mg | 240% | |
| Potassium | 306.3mg | 22% | |
| Total Carbs | 0.84g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 14.73g | 98% | |
| Vitamin C | 26.4mg | 146% | |
| Iron | 2.1mg | 38% | |
| Calcium | 12.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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