I am fast becoming a big fan of smoked brisket. The last few times I’ve gone on to braise the slab until it pulls apart easily with two forks. The braising liquids, reduced, make excellent sauce that adds a nice flavor layer to the meat that doesn’t cover up the smokiness. Here the brisket was warmed with minced jalapeno and paired with the fried potatoes under a pair of sunny side up eggs. The hot sauce is Cholula’s regular style. It’s not a scorching hot sauce but it is full of flavor. Those potatoes that I cut with the fry cutter and then cooked once at a relatively low oil temperature (325) and then froze make excellent American fries with an additional chop.
I thawed a beef brisket and was thinking corned beef but changed my mind. I have a fresh made pastrami on hand so I decided on a straight smoked brisket. The procedure is much the same as with making a pastrami except you are starting with a fresh beef beef brisket rather than a corned one. I suppose you could use the same dry rub for both but I wasn’t sure how the juniper berries in the pastrami rub would taste so I went with a more traditional rub. I was tossing various ingredients in and didn’t keep track of the amounts of each so I can’t do more than list them from memory: Black pepper, kosher salt, onion powder, granulated garlic, smoked paprika, ancho powder, regular chili powder, fresh ground cumin, some powder out of a bottle of Goya “Adobo Seasoning” (it’s yellow – go figure), creole/Cajun seasoning, oregano, and probably a few more. I placed it on the top rack of my electric smoker, threaded the temp probe through the vent and into the thickest part, placed a drippings pan with an inch of apple cider under the meat, added the soaked hickory to the smoke chamber, closed the door and fired it up. It’s been cold and snowy so I knew it would take a good while to get to the “done” temperature but I wasn’t thinking 23 hours. That’s how long it spent in there before I pulled it. The probe was registering 176 degrees.I pulled the first drippings pan out because I think it was keeping the inside temperature in the smoker too low and replaced it with a dry pan after about 12 hours. The quart of cider plus the drippings was reduced to what you see above. If I could make it by the gallon I’m pretty sure I would be a millionaire in short order. Awesome stuff.