A flavorful injection and 24-hour infusion keep this brisket juicy and tender
This recipe is reprinted with permission from Carnivore: A Butcher’s Secrets for Perfectly Cooked Meats by Dominique Rioux. Click here to read our detailed review of this cookbook.
Brisket + Smoke + Cholesterol
A flavorful injection and 24-hour inject keep this brisket juicy and tender
Makes
Serves about 15 people or the entire villageSpecial Tools
Ingredients
Method
Brisket
- If needed, trim off the fat from the brisket to taste.
Flavor infusion
- In a bowl, combine beef stock, beef suet, soy sauce, vegetable cocktail and Worcestershire sauce until smooth.
- With an injection syringe, inject the flavor infusion into the brisket every 1 1/2 inches (4 cm) angling it in the direction of the meat fibers. You don’t need to use the entire amount.
- Wrap the brisket in plastic wrap, place on a tray and let rest in the fridge for 12 to 20 hours.
- Unwrap the brisket and let it sit at room temperature on a wire rack for 1 hour. With paper towel, sponge the excess liquid from the surface.
- Meanwhile, preheat the smoker, charcoal barbecue or gas grill to between 250 and 275°F (125 and 135°C). Once the cooker temperature has been reached, add your choice of smoking wood and set up for indirect heat cooking, if necessary.
- Season the brisket with salt and pepper to your taste. Place on the smoker, barbecue or grill over indirect heat.
- Smoke the meat for about 4hours or until the internal temperature reaches 175°F (80°C). Meanwhile, fill the spray bottle with cola and spray the brisket three or four times. To avoid a loss of smoke or variations in temperature, don’t open the lid of the barbecue or smoker more than necessary (for spraying).
- Remove the meat from the smoker or barbecue and place on a tray. Increase the temperature to 275°F (135°C).
- Place a large sheet of butcher paper or parchment paper on a rimmed baking sheet; pour a little cola in the middle, then place the brisket on it. Seal the paper to make a pouch.
- Slide the pouch off the baking sheet onto the grill and continue cooking with indirect heat for about 4 hours until the internal temperature reaches 190°F (93°C). The thermometer should go into the brisket as if it were butter. If this is not the case, continue cooking until it does.
- Remove the meat from the heat, sliding the pouch back onto the baking sheet. Let rest in the paper for about 45 minutes.
- Unwrap and transfer to a cutting board. Cut brisket across the grain into thin slices.
Notes
About the brisket. A whole brisket is pretty big (tips on buying brisket here)! The recipe also works well with a half brisket of about 5 1/2 lbs (2.5 kg), preferably the point for the extra fattiness, but the flat will work, too. There’s no change to the ingredients or the steps in the process; simply use a little less of the flavor infusion to be injected.
About the beef suet. Beef suet can be replaced by melted unsalted butter, but it shouldn’t be too hot.
Approximate Nutrition
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Permissions and credits
Courtesy of Carnivore by Dominique Rioux © 2025 www.robertrose.ca Reprinted with permission. Available where books are sold.
Published originally in French (Canada) under the title: Carnivore — Secrets de boucherie pour des cuissons parfaits © 2025, Les Éditions de l’Homme, a division of Groupe Sogides inc., a subsidiary of Québecor Media inc. (Montréal, Québec, Canada)
English translation © 2025, Robert Rose Inc
Photography: Ariel Tarr
Cover and graphic design: Clémence Beaudoin
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