| Level: | Easy |
| Total: | 17 hr 25 min |
| Prep: | 25 min |
| Inactive: | 12 hr |
| Cook: | 5 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 2 dried Anaheim chiles
- 1 ancho chile
- 2 dried chipotle chiles
- 2 tablespoons fennel seeds
- 1 tablespoon coriander seeds
- 4 to 6 black peppercorns
- 1/2 to 3/4 cup smoked paprika
- 1/4 cup garlic powder
- 1/4 cup light brown sugar
- 3 tablespoons kosher salt
- 5 pound flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket)
- 6 cups applewood smoking chips, soaked in water
- 3 ancho chiles, stems removed
- 2 large white onions, thickly sliced
- 5 cloves garlic
- 1 (28-ounce) can tomatoes (recommended: San Marzano)
- 2 tablespoons red wine vinegar
Instructions
- To make the spice rub: In a large dry skillet, toast the chiles, fennel seeds, coriander seeds and peppercorns over medium-high heat until fragrant, about 2 minutes. Add to a spice grinder and run until you have a fine powder. In a large mixing bowl combine the spices with the remaining rub ingredients. Makes about 2 cups.
- Rub the brisket all over with the spice rub mix. Wrap tightly in plastic and marinate overnight in the refrigerator.
- Preheat the oven to 300 degrees F.
- Line a large roasting pan with foil and set over high heat. Put the soaked chips on top, then put the pan directly over the burner to get the chips to start smoking, about 10 minutes. Place a V-rack over the top of the chips and put the marinated brisket on the rack. Cover the entire top of the roaster with foil, crimping the edges to form a nice seal, (you may have to use 2 strips foil to cover everything). Reduce heat to medium and smoke the brisket for 15 minutes.
- While the brisket is smoking, prepare the anchos, onion, garlic and tomatoes. Remove brisket from the roasting pan with the rack. Remove the chips with the foil and discard in sink (pour water on top of chips to stop the smoking). Put the reserved chiles and vegetables on the bottom of the pan, then put the rack with the smoked brisket in the roasting pan so it sits above the aromatics. Put in the middle of the oven and roast until brisket is tender, about 4 to 4 1/2 hours
- Remove brisket from oven and set aside to rest. Add the pan drippings and the vegetables from the bottom of the pan to a blender and puree. Stir in the red wine vinegar and transfer the sauce to a serving dish. Slice the brisket across the grain, arrange on a serving platter and serve with sauce.
Reviews
I watched Tyler make this and thought…No way am I going to do all of that stuff. But…hey I did! This recipe was terrific. The meat was so tender and delicious. I had to improvize since I did not have enough foil to do the cover thingie.
So, I did place foil in the bottom of a large roaster; placed the wet applewood chips (already had them)…got them hot…placed in a rack…meat on top, and then….Voila! Covered the roaster with its own top.
So, I did place foil in the bottom of a large roaster; placed the wet applewood chips (already had them)…got them hot…placed in a rack…meat on top, and then….Voila! Covered the roaster with its own top.
Followed everything else. Thanks Tyler for a simply delicious smoked brisket.
Maxine B.
This makes for a wonderful sandwich meat. The time taken with the rub makes the flavor.
The best bbq brisket I have ever had! It was a great hit for Christmas dinner. There were no leftovers!
The spice rub was my favorite thing, so delicious. I skipped the smoking part of the meat and just browned the outside before roasting. No brisket at my grocery store that day so I used pork shoulder. I only needed two hours for the size shoulder I got. The sauce, mmmmm, the sauce. So amazingly delicious. Full of flavor from the tomatoes, veggies, and chilies that roasted all their goodness together.
Delicious as-is.
Used same recipe, used 2 inch thick pork chops on bone.
Again…delicious.
This marinade/roasting directions…a keeper!!
Annie, Fremont, CA
Used same recipe, used 2 inch thick pork chops on bone.
Again…delicious.
This marinade/roasting directions…a keeper!!
Annie, Fremont, CA
I have made this Brisket several times and each time it was a crowd pleaser. The sauce makes an excellent base for Bloody Mary’s
would this be good if you just used the rub and made a beer mop and bbq texas stye
tough, sauce not too good, too much work and not worth the $$$$$$$$$$ i spent. tyler needs to come to texas and see how we prep and smoke ours. not too fussy or saucey. just basic ingredients and a good smoker, mesquite wood. look up tom perini’s cook book. a local legend, lives in beautiful buffalo gap texas. used to cook for president and miss bush. was in d.c. getting ready to cook for a party on 9-11 in fact. he is the best!! on the cover of texas monthly last month, and not his first time either!!!!
Fair….not good…..definitely not great!
This was on FN TV today and I am so happy to have had the chance to watch it because I tried preparing this just from this website and seeing him do it makes a difference. My past 3 failures
made me crazy and cost me $$$s in wasted brisket and time. Next time will be my final attempt.
I intend to scrub the smokey step altogether because, like most others have posted, I didn’t get a moist brisket. I got a very tasty sauce and great mashed potatoes, but the brisket sucked! BTW, who is Walter Jetton ????
Happy eating!
This was on FN TV today and I am so happy to have had the chance to watch it because I tried preparing this just from this website and seeing him do it makes a difference. My past 3 failures
made me crazy and cost me $$$s in wasted brisket and time. Next time will be my final attempt.
I intend to scrub the smokey step altogether because, like most others have posted, I didn’t get a moist brisket. I got a very tasty sauce and great mashed potatoes, but the brisket sucked! BTW, who is Walter Jetton ????
Happy eating!
I thought this was fabulous! I have smoked brisket, pork butt beef clod on the grill over the years and it’s not fun. For one thing, I end up more smokey than the meat. I thought this was crazy to do it in the house, but it turned out perfect. I smoked an 8 lb. brisket on the stove top in my turkey roaster using hickory. I covered it very tightly with foil. The whole thing smelled delish. I let it go for about 30 minutes, checking the heat occasionally to make sure my chips didn’t go up in flames. I did Tyler’s rub too, without the brown sugar. I had made a bone stock (thanks Walter Jetton) and added that to the bottom of the pan after I tossed the hickory. I threw in onion and garlic and baked the meat, covered at 275 for about 6-7 hours. When it was done, I put it on the grill just to get a little char. Then I shredded it all, made a fab sauce, courtesy again of Walter Jetton, and served it on buns. Holy Wow, the best meat I’ve ever prepared!