April Recipe: Dave’s Special Cold Smoked Brisket


cold smoked brisket

Cold smoked brisket

When we’re not working hard at the shop getting your car or truck back on the road and running at peak performance, we like to enjoy time with family and friends, usually over some great food.

Today we’d like to share with you a family recipe for cold smoked brisket created by our very own David Saline, owner of 2nd-to-None Service.

Since cold smoking doesn’t actually cook the meat, you end up with a very smooth texture. Bring this dish to a picnic or dinner with friends.


Lynnetta Rogers

2nd-to-None Service

Dave’s Special Cold Smoked Brisket

Cold smoking is a process that smokes meat without exposing it to heat, usually at temperatures below 85°F.

When meat is smoked, the smoke is usually generated in a chamber separate from the meat and passed through pipes so it cools before it reaches the meat. The meat is held close to room temperature or below, and in relatively dry conditions. For intense flavor, smoke the meat longer. For a hint of flavor, shorten the smoking time.

The Smoking Process


4-5 lbs. brisket

Smoking wood (mesquite, apple, etc.)

Briquettes to build coals


To start the cold smoking process, you must have a smoker and a long pipe (5 feet long) to connect the smoke chamber to the meat chamber.  It is important that the meat chamber never heat up and only receive the smoke from the smoking chamber.

Start a bed of coals.  Place the smoking wood on the coals.  This will give the brisket the flavor you want.  Place the meat in the meat chamber.  Monitor the temperature, never letting it go above 85 degrees (it is best to smoke when it is cold outside).  Smoke the meat for about 4 to 6 hours. Keep putting enough smoking wood on the coals to make smoke without increasing heat.

Once the meat is smoked, it is time to marinate it overnight and then cook it!

The Marinating Process


Aluminum foil

Salt/pepper/garlic/any dry rub you like (A-1 rubs are always good)

½ cup marinade sauce of your choice


Season (to taste) the brisket with any seasoning you’d like. Place the brisket on the foil and pour ½ cup of marinade sauce over the brisket. Wrap the smoked brisket in aluminum foil 2 or 3 times over.  Put the brisket in the refrigerator and leave it there overnight.

Preheat the oven to 350 degrees.

Put the brisket on a cookie sheet on the center rack of the oven.  Cook for about 3-5 hours or until done.  Take the brisket out of the oven and check to see if it is cooked the way you like.  Cut into thin strips and dig in!


~ by 2ndtononeservice on April 17, 2014.

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