Hot smoking brisket in the smokehouse at home

40 servings
2 days

How to make a pork belly of hot smoking in a smokehouse at home? Prepare the necessary ingredients. Choose meat fresh, which was not in the freeze. The first step is to marinate it. To do this, cut the brisket into portioned pieces, so that later it is convenient to use them ready.

Prepare a bowl in advance that will marinate the meat. Place the onion, cut into half rings, in a bowl. Add the broken bay leaf and chopped pieces of brisket. Sprinkle generously with salt, pepper, paprika and spices. Mix everything well with your hands so that all the pieces are evenly covered with spices. Seal the bowl with film and refrigerate for 1 day.

During the day, the meat will absorb all the spices in sufficient quantities. Therefore, excess must be washed off. To do this, soak the meat in water for 1 hour.

Rinse well and dry the meat for 1-2 hours. To do this, you can put the meat on a towel so that the extra liquid leaves.

If possible, you can hang the meat on the street for 1-2 hours to dry the meat.

Then, in each piece of meat, make 2-3 cuts and insert a peeled garlic clove into each.

Soak the chips for smoking for 10-15 minutes, then squeeze and put them on a clean cotton cloth for 5-10 minutes, so that excess water from the glass chips. There will be more smoke from the wet chips, and the duration of the smoke will be longer. Chips can be anything other than conifers. Alder chips or apple trees are good. Pour wet chips evenly into the bottom of the smokehouse to smoke.

Arrange pieces of brisket on a grill. Put the grill in the smokehouse, cover and send to the heat. When the chips at the bottom warm up and smoke goes, spot 1 hour. After the specified time, open the lid, remove the grill with the finished meat and cool a little. In an hour, sawdust will give all its aroma to meat.

Cut the meat into pieces and serve to the table. Enjoy your meal!