_:n4ad7404105194b5480f9d4a4a8eb4d6bxb0
<http://schema.org/recipeInstructions>
"The day before, pulverize the coriander, thyme, bay leaves, peppercorns, and allspice in a spice grinder. Stir in 1 Tbsp kosher salt and the brown sugar. Rub the brisket all over with the spice mixture; cover it and leave it in the fridge overnight. Add wood chips soaked in water for 1 hour to a smoker or grill and preheat to a steady temperature of 200 to 225F. Combine the chicken stock and apple cider; set aside to use for basting. Place the brisket and the garlic in the smoker and smoke, keeping the heat at a constant 200 to 225F and basting with the cider-stock mixture every 45 minutes or so. (Add wood chips as needed.) The beef is done when it&#039;s very tender and reaches an internal temperature of 165F, 4 to 6 hours. Remove the brisket from the smoker, wrap it in foil, and let it rest at least 20 minutes before slicing. Meanwhile, set the smoked garlic on a piece of foil, drizzle it with the olive oil, wrap it tightly, and put it in a 400F oven for 15 minutes. Remove and use for smearing on a side of grilled bread. Serve the brisket with your favorite BBQ sauce. Expecting a crowd? Add grilled vegetables and potato salad."
<https://www.prevention.com/food-nutrition/recipes/a20493012/spice-rubbed-bbq-brisket-with-smoked-garlic/>