In the kitchen, the art of smoking knows no seasons and, thanks to the Nordic Ware smoker , we can enjoy that incomparable smoked flavor at any time of the year. Today we want to share with you a simple but spectacular recipe that will delight your family and friends: a tender, juicy and perfectly smoked beef brisket.

This recipe takes advantage of the versatility of our smoker, which is ideal for both indoors and outdoors (you can use it on the barbecue if you want), to infuse a delicious smoky flavor into the meat while it cooks, achieving tender meat that melts in your mouth. . It is the perfect dish for when you want to surprise your guests with something special, without having to wait for the sun to shine. And it's so easy to prepare! The smoker takes care of everything.

smoked beef

What cut of beef to smoke

Today we prepare this recipe with brisket or beef brisket, it is a cut that comes from the lower part of the animal's chest or pectoral. It is a piece that is characterized by its connective tissue content, which makes it ideal for slow cooking techniques such as smoking, where heat and time transform this cut into tender and juicy meat.

If you go to your butcher shop, the butchers will know which part you are talking about when you ask them for beef brisket. This cut is perfect for smoking because of its intramuscular fat, which helps keep the meat juicy during the long cooking process, allowing it to be deeply infused with the smoky flavor.

If you are having difficulty finding this specific cut, it is helpful to speak to your trusted butcher, who can advise you on the best cuts available for smoking, ensuring that the result is equally delicious. The key is choosing a cut that can benefit from slow cooking, maintaining tenderness and juiciness in every bite.


  • 1/2 kg beef brisket
  • 1 clove garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp vegetable oil
  • 1/2 tsp black pepper
  • 1/2 tsp oregano


  1. Make diagonal cuts in the meat to a depth of about 6 mm.

  2. In a bowl, mix the rest of the ingredients to obtain the sauce to marinate the meat.

  3. Using a brush, spread the sauce on both sides of the beef. Wrap the meat in plastic wrap and refrigerate overnight.

  4. The next day, take the meat out of the refrigerator to let it temper.

  5. Prepare the Nordic Ware smoker , adding the wood chips of your choice. Cover the drip tray with aluminum foil for easy cleanup and place it on top of the chips. (Note: See product for complete instructions on using the smoker.)

  6. Unwrap the meat and place it on the smoker tray. Smoke using the dry smoking method, for 1 1/2 to 2 hours at the recommended internal temperature of the smoker (88°-99° C) or until done.

  7. After that time of cooking at a moderate temperature, the meat will be smoked and cooked, super tender and ready to enjoy!

How to make smoked beef

Claudia Ferrer


Amparo said:

Hola. Yo he comprado la ahumadora de Zwilling. ¿Podéis indicar las instrucciones para este modelo por favor? Gracias

encarnacion said:

Y sin el ahumador, es decir, yo tengo uno de cocción lenta, como podría hacerlo? gracias

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