Smoked Brisket With Peppercorn Crust

Name: Smoked Brisket With Peppercorn Crust
Ingredients: 1 gallon water; 1 cup salt; 1 cup sugar; 1/3 cup dark brown sugar; 1/4 cup Himalayan/pink salt; 1/3 cup honey; 6 garlic cloves; 2 Tbsp yellow mustard seeds (for brine); 2 Tbsp black peppercorns (for brine); 2 Tbsp coriander seeds (for brine); 2 Tbsp red chili flakes; 2 Tbsp allspice; 2 Tbsp ground mace; 3 Tbsp crumbled dry bay leaves; 2 Tbsp whole cloves; 4 Tbsp ground ginger; 2 cinnamon sticks, crushed; 5 lbs brisket; 2 Tbsp coriander seeds (for rub); 3 Tbsp black peppercorns (for rub); 2 Tbsp fennel seeds; 2 Tbsp yellow mustard seeds (for rub); 1 Tbsp smoked paprika

Coarse-ground peppercorns give this wood-smoked, slow-brined brisket a spicy, bold kick.

February 13, 2017

What you'll need

Ingredients

1 gallon water
1 cup salt
1 cup sugar
1/3 cup dark brown sugar
1/4 cup Himalayan/pink salt
1/3 cup honey
6 garlic cloves
2 Tbsp yellow mustard seeds (for brine)
2 Tbsp black peppercorns (for brine)
2 Tbsp coriander seeds (for brine)
2 Tbsp red chili flakes
2 Tbsp allspice
2 Tbsp ground mace
3 Tbsp crumbled dry bay leaves
2 Tbsp whole cloves
4 Tbsp ground ginger
2 cinnamon sticks, crushed
5 lbs brisket
2 Tbsp coriander seeds (for rub)
3 Tbsp black peppercorns (for rub)
2 Tbsp fennel seeds
2 Tbsp yellow mustard seeds (for rub)
1 Tbsp smoked paprika

Method

Directions

1
Toast the mustard seeds, black peppercorns, and coriander seeds for the brine. Place these spices, along with all the other brine ingredients (except the brisket), in a large stock pot. Bring to a boil, then remove from heat and let cool to room temperature.
2
Add the brisket to the cooled brine, cover, and refrigerate for 2-3 days.
3
Remove the brisket from the brine, thoroughly rinse it in cold water, and pat dry.
4
Toast the spice rub spices, then grind in a spice grinder to a coarse grind. Firmly press the spice rub into the brisket, covering the entire surface.
5
Place the brisket on a wire rack set over a metal sheet pan. Refrigerate until ready to smoke.
6
Set your smoker to 225°F and add water-soaked wood chips. Smoke the brisket until the internal temperature reaches 180°F, approximately 10-12 hours depending on thickness. Replace wood chips throughout to maintain steady smoke.
7
Remove from the smoker and let rest for at least 30 minutes before slicing.