Smoked Cider Brisket

Name: Smoked Cider Brisket
Prep time: 10 h 20 min
Cook time: 10 h 20 min
Total time: 10 h 20 min
Yield: 8
Cuisine: Jewish
Ingredients: 59 milliliters apple cider; 946 milliliters apple cider; 1 Tbsp apple cider vinegar; 2 bay leaves; 5 to pounds beef brisket, fat cap 1/4 to 1/2-inch thick; 1 Tbsp freshly ground black pepper; 1 Tbsp black peppercorns; 2 Tbsps butter; 118 milliliters kosher salt; 1 Tbsp kosher salt; 8 servings Kosher salt and freshly ground black pepper; 59 milliliters light molasses; 1 Tbsp onion powder; 1 Tbsp paprika; 8 servings Hickory chips, for smoking; 59 milliliters sugar; 1 Tbsp sugar; 3 liters cold water; 2 Tbsps whole grain mustard

Smoked Cider Brisket is a gluten free recipe with 8 servings. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 304 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Hanukkah. Head to the store and pick up molasses, paprika, pepper, and a few other things to make it today. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes roughly 10 hours and 20 minutes.

Instructions

Soak the hickory chips in water for 1 hour before grilling.

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French Fries

Water

Combine the apple cider and water in a large, oval Dutch oven.

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Apple Cider

Water

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Dutch Oven

Add the salt and sugar and stir until it dissolves.

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Sugar

Salt

Add the black peppercorns and bay leaves.

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Black Peppercorns

Bay Leaves

Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.

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Brine

Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.

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Onion Powder

Paprika

Pepper

Sugar

Salt

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Bowl

Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.

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Butter

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Sauce Pan

For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat.

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French Fries

Heat the grill to 275 degrees F.

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Grill

Remove the brisket from the fridge.

Drain from the brine and pat dry with paper towels.

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Brine

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Paper Towels

Place on a rimmed sheet tray. Rub the brisket with the spice mixture.

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Dry Seasoning Rub

Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.

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French Fries

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Grill

Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil.

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Wrap

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Aluminum Foil

Grill

Place back on the grill for 1 1/2 more hours.

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Grill

Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain.

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Sauce

Equipment you will use

Grill

Aluminum Foil

Drizzle more sauce when serving.

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Sauce