Cook the Book: Slow-Smoked Beef Brisket

Name: Cook the Book: Slow-Smoked Beef Brisket
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Jewish
Ingredients: 5 kilograms whole beef brisket; 8 beef bullion cubes; 1 Tbsps black pepper; 1 teaspoons garlic powder; 0 teaspoons ground coriander; 1 teaspoons onion powder; 0 teaspoons dried oregano; 1 Tbsps paprika; 10 servings Wet Rub; 1 Tbsps salt; 1 Tbsps sugar; 1 Tbsp Worcestershire sauce

Cook the Book: Slow-Smoked Beef Brisket might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 717 calories, 95g of protein, and 34g of fat per serving. This recipe serves 10. It will be a hit at your Hanukkah event. A mixture of garlic powder, beef bullion cubes, paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

Equipment you will use

Grill

Crush the beef bouillon cubes in a small bowl and mix with the Worcestershire. Cover the entire brisket with the wet rub. In a small bowl, mix the dry rub ingredients, then coat the brisket with the dry rub.

Ingredients you will need

Beef Bouillon Cube

Worcestershire Sauce

Dry Seasoning Rub

Equipment you will use

Bowl

When the cooker reaches 225°F, place the beef brisket, with the fat side up, on the void side of the grill and close the lid. Cook for 7 to 8 hours, until the internal temperature of the brisket reaches 160 to 170°F. Two small wood chunks should be added every hour to increase the smoke flavor.

Ingredients you will need

Beef Brisket

Equipment you will use

Grill

Fold a large piece of aluminum foil in half and place the brisket in the center, fat side down.

Equipment you will use

Aluminum Foil

Pour 1 cup of water over the brisket while lifting the edges of the foil to trap the water. Bring the foil edges together and fold, wrapping the entire brisket tight, and place in the cooker for an additional 2 hours, until the internal temperature of the brisket reaches 185 to 190°F.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Let the meat rest in the foil undisturbed for 1 to 2 hours.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Remove the brisket from the foil and slice across the grain. Save the beef juices collected in the foil and drizzle over the brisket slices.

Ingredients you will need

Grains

Beef

Equipment you will use

Aluminum Foil

Equipment

Grill

Bowl

Aluminum Foil

Ingredients

Servings:

5kilograms

whole beef brisket 8

beef bullion cubes 1Tbsps

black pepper 1teaspoons

garlic powder 0teaspoons

ground coriander 1teaspoons

onion powder 0teaspoons

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket works really well with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Tournon Mathilda Shiraz. Reviewers quite like it with a 4 out of 5 star rating and a price of about 16 dollars per bottle.