| Level: | Intermediate |
| Total: | 10 hr 15 min |
| Active: | 15 min |
| Yield: | 10 servings |
| Level: | Intermediate |
| Total: | 10 hr 15 min |
| Active: | 15 min |
| Yield: | 10 servings |
Ingredients
- One 12- to 15-pound whole brisket
- 1/2 cup coriander seeds, cracked
- 1/2 cup coarsely cracked black pepper
- 1/4 cup kosher salt
- 1/4 cup mustard seeds, cracked
- 2 teaspoons chili flakes
- 1 teaspoon ground sumac
- 1 cup apple cider
- 1/4 cup Worcestershire sauce
- 1/4 cup yellow or brown mustard
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1750 |
| Total Fat | 138 g |
| Saturated Fat | 55 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 111 g |
| Cholesterol | 576 mg |
| Sodium | 1542 mg |
| Serving Size | 1 of 10 servings |
| Calories | 1750 |
| Total Fat | 138 g |
| Saturated Fat | 55 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 111 g |
| Cholesterol | 576 mg |
| Sodium | 1542 mg |
Reviews
I Cooked it according to his show recommendations and it was perfect. Of course I had to make adjustments as my brisket was almost 20 lbs. It took almost 30hrs in the smoker. It was as tender as could be and extremely flavorful.
The rub is excellent. I had a 5.5 lb brisket so cooking time was a little shorter. My husband bought the brisket already trimmed so I couldn’t render the fat as suggested. I put the brisket on a grill mat so I was able to use those dripping to brush the meat before wrapping. A little dry for my taste. Will try this method again, but plan to stop cooking at 200 rather than 205.
I made this according to the directions and it was AWFUL.
This came out great. I did a point half using a kettle grill since i don’t have a smoker. The snake method is the best for long cooks if you don’t have a regular smoker. Would definitely recommend this recipe and method. Just watch for the stall around 155°. Can take hours to get past it unless you wrap it.
I did it…only a 4 lb brisket. KILLER!! Love it. Thanks.
Did this recipe love the Apple cider worseishire spray for misting. I didn’t have plain yellow mustard so I used my sweet walla Walla Chipotle mustard. Wow it was good. Symon you have inspired me to cook again. Even my husband is on board for trying something different. For dessert with this brisket he made a chocolate cherry cake in his Dutch oven in the smoker. Thanks!