Chef Wammes thinks that all cooks should have a good brisket recipe in their box. “The smoke-flavoured and fork-tender meat is perfect for mashed potatoes or a shining star for Sunday football. This recipe takes a few simple steps, a little bit of patience, but is totally worth the wait.”
24 Hours of Brisket LoveDecember 14, 2015 Print
Recipe courtesy of Chef Brad Wammes of Kitchen Door Catering
- 5–7 lbs (2–3 kg) whole fresh (not frozen) brisket
- 2 x 650 bottles of Propellor IPA, or another nice hoppy beer wood chips (we used a mix of apple wood and maple smoking chips, soaked for 1–2 hours)
- 4 cups (1 L) brown sugar
- 2 cups (500 ml) sea salt
- 2 Tbsp (30 ml) whole cumin seeds
- 1 Tbsp (15 ml) chili flakes
- 2 bay leaves
- 6 whole cloves of garlic
- 24 black peppercorns
- 10 cups (2.5 L) of water
- 2 cup (500 ml) brown sugar
- 1 cup (500 ml) sea salt
- 2 Tbsp (30 ml) ground cumin
- 2 Tbsp (30 ml) smoked paprika
- 1 Tbsp (15 ml) ground black pepper
- 1 Tbsp (15 ml) mustard powder
- 1 Tbsp (15 ml) dried garlic
Directions:1. Place all ingredients for the brine in a large stock pot. Over medium-high heat, bring brine to a boil, ensuring sugar and salt dissolve. Once boiling, remove from heat and let cool completely. 2. Place brisket in a large plastic container and pour the cooled brine over top. Cover and store in a cool place for 24 hours. (Note: do not use a metal container as it will corrode.) 3. Remove the meat from the liquid and air dry in fridge for 2 hours. 4. Combine the dry rub ingredients together in a bowl. Coat the brisket in the dry rub, covering all sides of meat. 5. Place soaked wood chips in a foil pan. Turn one side of the BBQ on low heat and place wood chips over top of the burner until forming a steady smoke stream. Pre-heat will take about 30 minutes. 6. Set the brined and coated brisket on the other side of the grill, and close the lid. Let brisket cook for about 6 to 7 hours, or until brisket reaches 150-170°F. (Note: You will need to keep adding wood chips to your pan, just enough to keep a steady stream of smoke for the entire cooking process.) 7. Remove cooked brisket from grill, wrap in foil, and set it in the fridge overnight. 8. Preheat your oven to 225°F (105°C). Place brisket in a large roasting pan. 9. Pour 2 bottles of beer on the bottom and cover pan with foil. Bake for 6 hours until moist and tender. Serves 10 to 12 people.
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