📝 About This Recipe
This recipe bridges the gap between the historic Jewish delis of New York and the rugged pit-master traditions of Central Texas. By curing a whole beef brisket in a proprietary blend of warm spices and then subjecting it to a long, low-and-slow oak smoke, we achieve a succulent interior and a jet-black, peppery crust. It is a labor of love that rewards the patient cook with the most tender, aromatic, and deeply flavorful beef imaginable.
🥗 Ingredients
The Meat
- 10-12 pounds Whole Beef Brisket (USDA Prime or Choice, trimmed to 1/4 inch fat cap)
The Brine (Cure)
- 1 gallon Water (distilled or filtered)
- 1.5 cups Kosher Salt
- 2 tablespoons Prague Powder #1 (Pink Curing Salt) (essential for safety and pink color)
- 1 cup Brown Sugar (packed)
- 1/4 cup Honey
- 1/2 cup Pickling Spice (toasted)
- 6-8 pieces Garlic Cloves (smashed)
The Rub
- 1/2 cup Black Peppercorns (coarsely cracked)
- 1/4 cup Coriander Seeds (coarsely cracked)
- 2 tablespoons Mustard Seeds (ground)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
👨🍳 Instructions
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1
Prepare the brine by combining 1 quart of the water with the kosher salt, pink curing salt, brown sugar, honey, and pickling spice in a large pot. Bring to a simmer until dissolved, then remove from heat and add the remaining cold water and smashed garlic.
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2
Submerge the trimmed brisket in the brine. Use a heavy plate to keep it fully submerged. Refrigerate for 5 to 7 days, flipping the meat once every 24 hours.
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3
After curing, remove the brisket and discard the brine. Rinse the meat thoroughly under cold running water for at least 10 minutes to remove excess surface salt. Soak it in a fresh tub of cold water for another hour, then pat completely dry.
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4
Prepare the rub by pulsing the peppercorns and coriander seeds in a spice grinder or mortar and pestle until they are cracked but still coarse. Mix with the mustard seeds, paprika, garlic powder, and onion powder.
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5
Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to create a thick crust. Let the seasoned meat sit at room temperature for 1 hour while you prep the smoker.
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6
Preheat your smoker to 225°F (107°C) using oak or cherry wood for a clean, sweet smoke profile.
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7
Place the brisket in the smoker, fat side up. Insert a probe thermometer into the thickest part of the flat.
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8
Smoke the brisket until the internal temperature reaches 160°F (71°C) and the 'bark' is dark and set. This usually takes 6-8 hours.
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9
Wrap the brisket tightly in peach butcher paper or heavy-duty aluminum foil. This helps tenderize the meat while preserving the crust.
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10
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200°F-203°F (93°C-95°C), or until a probe slides in like butter.
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11
Remove the brisket from the smoker and let it rest, still wrapped, in an insulated cooler for at least 2 hours. This allows the juices to redistribute for maximum succulence.
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12
Unwrap and slice against the grain into 1/4 inch thick slices. The meat should be tender enough to pull apart but firm enough to hold its shape.
💡 Chef's Tips
Don't skip the desalination soak after curing; if you don't rinse and soak the meat, it will be unpleasantly salty. For the best crust, use a coarse 'Dalmatian' style grind on your pepper and coriander—powdered spices won't give you that authentic deli texture. Always slice against the grain; look closely at the muscle fibers before you start slicing to ensure the most tender bite. If you want the ultimate deli experience, steam the sliced meat for 5-10 minutes just before serving to make it extra jiggly and moist.
🍽️ Serving Suggestions
Serve piled high on toasted marble rye bread with spicy brown mustard and a side of half-sour pickles. Pair with a cold, crisp Pilsner or a classic Dr. Brown’s Cel-Ray soda to cut through the richness of the fat. Serve alongside a warm German-style potato salad tossed in a vinegary dressing. Use leftovers for a decadent Reuben sandwich with sauerkraut, Swiss cheese, and Russian dressing.