As the only method of heating, smoking a brisket can take up to 12 hours. If you do not have that kind of time to devote to this meal, you can smoke a brisket and finish it in the oven in considerably less time, while maintaining that smoked-wood flavor. There are many ways to season brisket and you can adjust the seasonings and wood chips to your liking and prepare a brisket to delight the taste buds.
Dutch Oven Finish
Spray the smoker racks with the nonstick cooking spray. Preheat the smoker.
Place the brisket on the middle rack.
Place the wood chips on the cast-iron pan and set it on the bottom rack. Smoke for two hours.
Remove the brisket from the smoker using tongs. Place on a cutting board.
Heat the Dutch oven on medium heat and add 2 tbsp. olive oil.
Slice six medium onions and place them in the Dutch oven. Simmer for three to five minutes until they become soft and translucent.
Place the brisket, fat side down in the Dutch oven. Simmer uncovered for 30 minutes. Preheat the oven to 300 F.
Remove from heat and combine the 1/2 tsp. garlic powder, 1/4 cup steak sauce, 1/ 2 cup paprika and 1 tbsp. olive oil. Add salt and pepper to taste.
Cover the Dutch oven. Place inside the oven and cook for three hours.
Dry Rub Preparation
Combine 1/4 cup brown sugar, 1/2 cup salt, 2 tbsp. garlic powder, 2 tbsp. dried mustard and 2 tbsp. paprika in a small mixing bowl.
Cover the brisket with mustard. According to The Smoker King, the mustard will help the rub adhere to the meat during the smoking process.
Massage the dry rub all over the meat.
Follow steps one through four in section one to smoke the meat.
Preheat the oven to 300 F. Cover the brisket with aluminum foil. Place in the oven for three hours.
Use the sauce left inside the Dutch oven to make gravy to serve over the brisket. Substitute hickory, cherrywood or applewood chips during the smoking process to give the brisket a different flavor.