Here is the method for smoking a brisket in your stovetop smoker. I used the Nordic Ware 365 Kettle smoker.
I used White Bulls Thee Rub and based my technique off their method with adaptations for the stovetop smoker.
Stovetop Smoker Brisket
- Nordic Ware 365 Kettle Smoker
- 1.5-2 lbs brisket I used brisket point
- BBQ beef rub I use White Bulls Thee Rub
- Set the brisket down on a large sheet of plastic wrap (enough wrap to eventually cover the whole thing).
- Sprinkle your rub all over the meat. Pat the rub down as you go to make sure the rub is well adhered to the meat.
- Wrap the brisket and set in a dish and let it chill out in the refrigerator overnight.
- Pull the brisket out and let it come to roughly room temperature (give it about an hour).
- Place 1-2 Tbsp of wood chips in the center of the smoker (I used hickory).
- place aluminum foil in the drip tray and set it down in the bottom of the smoker.
- Place the smoking rack down and coat with cooking spray.
- Put the brisket on the rack and then cover with the lid.
- Turn the burner to medium heat and monitor the temperature so that it reaches and stays in the ideal range.
- Smoke for 2 hours or until the internal temperature of the meat measures 200 degrees (it took me only 1 hour 40 minutes).
- Wrap the brisket well in aluminum foil and then in a towel and let rest for at least an hour.
- Slice and enjoy!
Did you know that good SEO has to do with how many words are on a web page? That’s why food bloggers ramble on and on about nothing. Well, I don’t do that until I’ve finished giving you the recipe! So now that you already have “THE RECIPE FOR STOVETOP SMOKER BRISKET”, now we can talk some more about brisket and whatever else!
First I’ll just say that I use the Nordic Ware smoker, but other stovetop smokers exist. Cameron’s is a popular one. I have not used it so I can’t compare at this time, but what I like about the Nordic Ware smoker is that it has a dome lid so you can cook two tiers of things or a whole chicken. I also like that it has a thermometer that can be removed.
Now let’s talk about smoked brisket! How do you like to eat it? I made sandwiches with mine. The first sandwich I made had a little bit of BBQ sauce with homemade pickled red onions and jalapenos on a pretzel roll. It was good, but I think the even better sandwich variation was smoked brisket on a Martin’s potato roll with homemade cherry tomato jam.
Making cherry tomato jam is really easy. I made a super small batch- just one pint of cherry tomatoes. Should I post that recipe? Maybe I’ll come back around to this post and embed a link to it.
What else can I say about smoked brisket in a stovetop smoker?
I was honestly very surprised by the results. The flavor was unmistakably smoky and the White Bulls Rub worked perfectly. I’m still shocked that it only took me an hour and 40 minutes. That is still boggling my mind. I thought I was going to have to smoke for a couple hours and then keep it in the oven on low for another couple hours. But when smoking meat, I find that it’s not at all about time, but rather temperature. It’s not like baking!
That is all for now. More stovetop smoker recipes are on their way!