My second-night seder is Southern-Themed, and since I've been having fun with a smoker for the last year I thought I'd do a Texas-style smoked brisket. The problem is this: virtually all recipes for smoked brisket are for the huge, non-kosher cut, with a ton of fat that keeps the brisket moist while it smokes.
I'm terrified that my kosher briskets will turn out dry or tough! I'm not sure what to do. One suggestion for keeping a less-than-fatty brisket moist and tender is to brine it for a day first - but since it's a kosher brisket, I don't know if that would make a significant impact or not. Another suggestion is that I could smoke it then finish it covered in foil in an oven, but I've heard that doesn't impart a really smoky flavor.
Anyone have experience with this or suggestions?
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