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Smoked brisket hot n’ sweet à la Henri Alén

The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.

  • 1 kg beef brisket


  • 3 tbsp salt
  • 3 tbsp cane sugar
  • 1 tbsp dried garlic
  • 1 tbsp dried onion
  • 1 tbsp black pepper
  • 2 tsp dried thyme
  • 0.5 tbsp cumin
  • 2 tsp chilli powder

Mix the spices well together and rub the mixture thoroughly on the beef. Leave to rest for at least two hours. Place the beef on the smoking rack.

Place a handful of smoking chips in the smoking oven and start smoking at level 3 until smoke begins to properly form. Smoke for about 25 minutes, then lower the power to level 1 and smoke the beef for four hours. Wrap the beef in foil and smoke for one more hour.

Cut the beef into thin slices and serve with coleslaw, for example.

Smoked brisket is tasty even cold, for example, as bread filling.

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