Smoked Beef Brisket
1 3 lb. beef brisket
3 tbsp minced garlic
2 tbsp kosher salt
2 tbsp butter
1 tbsp olive oil
1 tbsp paprika
2 tbsp Paleo Living Beef/Pork Seasoning
Optional: Smoker or charcoal smoker, prepared at 225 degrees with hickory chips.
In a skillet on medium heat, melt butter, add garlic and olive oil. Cook down until garlic is slightly browned, about 3-5 minutes. Add mixture and blend until garlic is slightly pasty. Allow to cool for about 5 minutes, or until it is cool to touch with hands.
Take brisket and pat dry. With clean hands, coat the entire brisket with the garlic and butter mixture. It should make a coating on top of all of the brisket.
Evenly spinkle salt, paprika and beef seasoning over the entire brisket. Place brisket into a prepared charcoal or electric smoker at 225 degrees for 8 hours. I suppose this could be done in the oven, but cooking over charcoal/hickory gives it a much better flavor.
After 8 hours, remove brisket from grill and allow to rest for about 5 minutes. Slice against the grain and enjoy. This was my first attempt at smoked brisket and it was amazing!