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Tender hickory-smoked brisket with pockets of garlic cloves. Seasoned with a simple salt and pepper rub.
Brisket is one of my favorite things to smoke. I prefer to keep them simple with a dalmatian rub of just salt and pepper. To add some flavor and a little surprise I add in fresh garlic. The fresh garlic disappears into the meat only to be revealed once it’s sliced. It’s definitely a show stopper to an already awe-inspiring piece of meat. The garlic permeates the smokey meat only to be enhanced by the simple salt and pepper. If you want to change up your brisket check out my tips and tricks below for the best garlic stuffed brisket. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST GARLIC STUFFED BRISKET
salt the garlic: I love making pockets and stuffing them with garlic. the garlic over time breaks down and softens into the meat adding a nice garlic surprise throughout the meat. you can use as much garlic as you want since it becomes so mild. i like to toss my garlic in salt to pump up the flavor.
season then season more: this recipe is simple it’s literally four ingredients and two of those ingredients are the seasoning. just straight salt and pepper is also known as “dalmatian”. be heavy with the seasoning you really want it to form a crust and get through to the thick hunk of meat. also don’t rub the seasoning in.
fat side up: fat side up will keep everyone moist. the fat side has a tendency to push the garlic out since it retracts as it cooks. so to make sure you need to stick the garlic in well. the fat side will also baste anything under the brisket that has a similar timeframe like pork shoulder or ribs.
let it rest: letting the brisket rest is a must. if it doesn’t rest properly it can really be a waste of all that cooking time. letting the brisket rest allows the juices to redistribute and you’ll get nicer cuts. i like to tint and let my brisket rest for at least an hour. i make sure to have food ready before i pull the brisket because generally, all eyes are on it.
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