PASTRAMI-RUBBED BRISKET
Provided by Michael Symon : Food Network
Categories main-dish
Time 10h15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
- Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
- Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
- To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
- Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
- Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
- Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
- Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.
RICHARD BLAIS'S BRISKET WITH CORIANDER, BLACK PEPPER, AND BROWN SUGAR
With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.
Provided by Kate Williams
Categories Entree Dinner Mains
Time 10h
Yield 10
Number Of Ingredients 9
Steps:
- Rinse brisket under cold water and pat dry with paper towels. Season with coriander, salt, black pepper, paprika, and cayenne pepper.
- Heat oil in a roasting pan over medium-high heat until just smoking. Sear brisket, turning occasionally, until browned on all sides. Remove it to a platter to cool, covered, about 20 minutes.
- Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop brisket on a work surface.
- Preheat the oven to 300°F (150°C). In a small bowl, mix brown sugar and mustard to make a paste. Rub brisket with paste and place atop foil sheets, making sure to get every last bit of paste. Tightly wrap brisket in foil so that no mustard paste can escape.
- Place brisket on roasting rack set in roasting pan and cook for 10 hours. A paring knife should pierce meat with ease. Let cool slightly.
- Unwrap brisket, slice, and serve with mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 510 kcal, Carbohydrate 16 g, Cholesterol 144 mg, Fiber 2 g, Protein 40 g, SaturatedFat 10 g, Sodium 916 mg, Sugar 13 g, Fat 31 g, ServingSize serves 6 to 10, UnsaturatedFat 0 g
RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)
Provided by á-2986
Number Of Ingredients 7
Steps:
- Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.
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