Renny's Recipes: Smoked Brisket

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Hello everyone! This week I have a guest blogger... sort of. You see, I am sharing with you what PH made for us, but he did not want to do the writing (I asked.) 
For Christmas in 2016 I got PH a stove top smoker. As I have told you before, he is a really great chef, and he really enjoyed my brother's smoked turkey at Thanksgiving, so I got him a smoker so he could give it a try.

Then we moved. The smoker sat in our garage and was left unused. I would make comments about it sometimes, which PH basically  brushed off.

Then, we had a baby and he has been home for four weeks going stir crazy because there is a flu epidemic so I won't take the baby anywhere. So he said to me suddenly the other day, "I think I am going to smoke that brisket in our freezer." I had bought the brisket a couple months before when it was on sale. It was 8.5 pounds of brisket, a lot for two people. I had been saving it for some kind of family gathering at the house, but, how can I tell him no? (Answer: I cannot.) 

 This is the stove top smoker I got him from Nordic Ware. I also got him this smoker recipe book to get him started. It works on the stove or outside on the grill. You place the wood chips in the bottom and then cover it with the pan for the meat. Cover the meat with the lid and put it on top of one of your stove burners. When it starts smoking you turn the valve on top to close it. Leave it there for half an hour, then place in your oven which has been preheated to whichever temp the recipe calls for. You leave it in the oven for whatever specified amount of time is required.


First PH did a wet smoke, where you put a little water in a separate pan. When he did the second half of it (the brisket was so big we had to do two separate nights of brisket) he did a  dry smoke. I felt like for the brisket the dry smoke was a little more moist and tender. It made the whole house smell delicious both times though.

This was my piece last night. It was tender and delicious, and I dipped it in barbecue sauce to top it off.

If you wanted to get started with smoking your own meat I'd highly recommend the stove top smoker. PH admitted to me that he had put off using it because he felt it was going to be much more difficult and involved than it actually ended up being. And for the brisket it was a total of four hours to smoke it. That would make a great Sunday dinner!

Smoked Brisket