Smoked brisket

1 serving


brisket is thoroughly washed, grated with a mixture of salt, pepper, garlic, sugar, tightly placed in a container and salted for 3 days. Then, top pieces are shifted downwards while bottom pieces are kept upwardly and maintained for 3 days. brisket is washed from salt mixture, allowed to drain with water and placed into smoking chamber. smoke at 65 - 70 ° C for 8 - 10 hours.