Bacon and Onion Stuffed Brisket Recipe

Bacon and Onion Stuffed Brisket
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Ratings (4)
  • Total: 10 hrs 20 mins
  • Prep: 20 mins
  • Cook: 10 hrs
  • Yield: Serves 8 to 10
Nutritional Guidelines (per serving)
1172 Calories
60g Fat
11g Carbs
138g Protein
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Nutrition Facts
Servings: Serves 8 to 10
Amount per serving
Calories 1172
% Daily Value*
Total Fat 60g 77%
Saturated Fat 23g 116%
Cholesterol 436mg 145%
Sodium 1003mg 44%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 138g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This bacon stuffed brisket is simple to prepare. Just make sure to properly seal it with bamboo skewers or kitchen twine, and you'll have a tender and delicious brisket for any occasion. Slice and serve in sandwiches.

Ingredients

  • 1 beef brisket, about 8-10 pounds/3.5-4.5 kg
  • 3 slices bacon
  • 1 medium white onion, sliced
  • 2 cloves garlic, crushed
  • 3 tablespoons/45 mL brown sugar
  • 1 tablespoon/15 mL kosher salt
  • 1 tablespoon/15 mL black pepper, ground
  • 2 teaspoons/10 mL paprika
  • 1 to 2 bamboo skewers or kitchen twine

Steps to Make It

  1. Prepare brisket as normal. Cut into the brisket along the side making a pocket as big as you can without cutting through the other sides.

  2. Combine brown sugar, salt, paprika, and black pepper a small amount of the rub to the inside of the brisket.

  3. Stuff the brisket with the onion, bacon (uncooked), and minced garlic. Close pocket with bamboo skewers or kitchen twine.

  4. Prepare smoker. You will want the brisket to smoke for about 8 to 10 hours at 200 to 225 F. (93 to 107 C.)

  5. Apply spice rub onto the outside brisket.  Place in smoker and cook until the internal temperature reaches 185 F. (85 C.)

  6. Once cooked to the appropriate temperature, remove brisket from smoker and wrap tightly in aluminum foil. Let sit for 20 to 30 minutes before slicing.

This brisket is fantastic sliced and served on its own with a nice table sauce.  However, it also makes a great sandwich.  Slice as usual and place onto lightly toasted buns or large bread sliced and top with warmed sauce. You'll have a brisket, bacon, and onion sandwich ready to go.