Remove excess fat from boneless beef brisket and cut into suitable size pieces for the jars being used. Fill jars loosely with raw meat, leaving 1-inch headspace. Do not add liquid. Add 1/2 teaspoon liquid smoke per pint and 1 teaspoon per quart. Add 1/4 teaspoon salt per pint and 1/2 teaspoon per quart, if desired. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on warm lids and canning rings and process in a pressure canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 75 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001- 4,000 ft | 4,001 – 6,000 ft | 6,001- 8,000 ft | |
| Pints | 75 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Processing times based on USDA recommendations.
Recipes:
Smoked Brisket Sandwich (coming soon)