Smoked Brisket with Wisconsin 26 Smoked Sea Salt
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There's nothing quite like a perfectly smoked brisket — tender, deeply flavored, and finished with a generous pinch of Smoked Sea Salt that takes every bite over the top. This recipe leans on a full lineup of curated spices available at Wisconsin 26 for a rub that's bold, balanced, and built for the smoker. This is low-and-slow cooking at its finest.
Ingredients
- 1 whole packer brisket (12–14 lbs), trimmed to ¼" fat cap
- 3 tbsp Black Pepper
- 2 tbsp kosher salt
- 1 tbsp Purple Stripe Garlic
- 1 tbsp Toasted Onion Powder
- 1 tsp Smoked Pimenton Paprika
- Smoked Sea Salt, for finishing
- 2 tbsp yellow mustard (binder)
- Wood chunks: oak or hickory
Instructions
1. Build Your Rub
Combine Black Pepper, Purple Stripe Garlic, Toasted Onion Powder, and Smoked Pimenton Paprika in a small bowl. This four-spice blend creates a deeply savory bark with just the right heat and depth.
2. Prep the Brisket
Pat the brisket dry and coat all sides with a thin layer of yellow mustard — this acts as a binder and won't affect flavor. Apply the spice rub generously on all sides. Let the brisket rest uncovered in the refrigerator overnight, or at least 2 hours.
3. Fire Up the Smoker
Preheat your smoker to 225°F using oak or hickory wood. Maintain a steady temperature throughout the cook.
4. Smoke Low and Slow
Place the brisket fat-side up on the smoker grates. Smoke until the internal temperature reaches 165°F, approximately 6–8 hours. You'll develop a beautiful dark bark during this phase — that's your spice rub doing its job.
5. The Texas Crutch
Once you hit 165°F, wrap the brisket tightly in butcher paper (or foil). Return to the smoker and continue cooking until the internal temperature reaches 200–205°F and a probe slides in with no resistance — about 4–6 more hours.
6. Rest
Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour (2 hours is even better). This step is non-negotiable — it lets the juices redistribute throughout the meat.
7. Slice and Finish
Slice against the grain — thin for the flat, thicker for the point. Arrange on a cutting board or platter and finish with a light pinch of Smoked Sea Salt over the slices. The layered smokiness of the salt amplifies the brisket's deep, wood-fired flavor beautifully.
Tips
- Don't rush the rest — it's as important as the smoke.
- The point (fattier end) is ideal for burnt ends. Cube it, toss with a little sauce, and return to the smoker for 30–45 minutes. Finish with another pinch of Smoked Sea Salt.
- The spice rub also works beautifully on ribs, pork shoulder, and chicken thighs.
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Serves
12–16 people
Total Time
12–16 hours (including rest)