The night before, season the beef with a light layer of salt and leave it in the fridge, open, overnight.
Preheat the smoker to 250 degrees Fahrenheir (120 degrees Celsius) at about 3/4 power smoke (if you have separate controls).
Sprinkle the top and bottom of the brisket with garlic powder, pepper, and paprika. Go as heavy or as light as you like.
Transfer the brisket to the barbecue, fat side down.
After three to four hours, wrap the brisket tightly in butcher paper and put it back in the smoker for another five to six hours.
Directions
Tips:
It’s a good idea to spritz the meat with water every half hour or so to make sure
it doesn’t dry out. You don’t have to, but that’s what I do.
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Do u have a Cupcake Recipe?
Hi Miriam, Yes! We have plenty of cupcake recipes. I can start you off here: https://www.kosher.com/search/?q=cupcake+reciptes&type=community_recipes&index=1
All the best,
Chana Tzirel from Kosher.com
Do you have Cup Cake recipe?