0.0 – 0 reviews • Main Dish
| Level: |
Advanced |
| Total: |
18 hr 15 min |
| Active: |
50 min |
| Yield: |
3 to 5 servings |
Ingredients
- 3 cups smoked paprika
- 1 cup ground cumin
- 3/4 cup garlic powder
- 1/2 cup ground black pepper
- 1/2 cup kosher salt
- 1/4 cup chili powder
- 1/8 cup cayenne pepper
- 1/8 cup dry oregano
- 2 pounds raw brisket, trimmed
- 2 ounces kosher salt
- 1 ounce canola oil
- 6 cups uncooked cavatappi or similar pasta
- 16 cups garlic Alfredo sauce
- 2 cups shredded Cheddar jack cheese
- 1 cup goat cheese crumbles
- 1 cup grated Parmesan, or more for garnish as desired
Instructions
- For the brisket: Preheat a smoker to medium heat.
- In a bowl, mix together the smoked paprika, cumin, garlic powder, pepper, salt, chili powder, cayenne and oregano and set aside.
- Place the brisket on a cutting board and coat with the rub. Be generous with the rub and coat thoroughly. Place in the smoker and cook for 4 to 5 hours, adding the water pan and wood or pellets accordingly, for plenty of smoke.
- Preheat the oven to 200 degrees F.
- Remove the brisket and place in a pan; cover with water. Cover the pan with aluminum foil and braise for 10 to 12 hours. (A convection oven will run 5 to 6 hours as long as the internal temperature is consistently 190 degrees F.) Remove and let rest for approximately 15 minutes. Chop.
- For the pasta mac: In large pot, boil 12 cups of water along with the salt and oil. Add the pasta and cook to the desired consistency, about 12 minutes. Strain and place back in the same pot.
- Add the Alfredo sauce and two-thirds of the Cheddar jack cheese. Bring to a low simmer to incorporate and cook until the cheese is melted, then portion into the desired serving dishes. Top with remaining Cheddar jack, goat cheese crumbles and Parmesan. Broil on high heat until the top is crispy. Remove and top with the smoked brisket, then serve.
