Passport & Plate - Brisket
USA | Thursday, March 5, 2015 | 4 photos
Ingredients
brisket - whole, untrimmed fat
mixture of half salt, half black pepper
How to prepare this recipeThe ingredients are simple and easy, it's the technique and patience that make the dish.
Generously coat the whole brisket with the salt and pepper mixture. Place on an indirect heat smoker with the fat side up. Temperature should be between 225 and 250 degrees Fahrenheit. Aged (for about 12 months) Post Oak is the ideal wood. If this is unavailable, try to find another variety of Oak or Hickory. Avoid overly fruity woods or overly bitter woods like Mesquite.
Leave the brisket for approximately 16 hours, but carefully mind the temperature as consistency is key. It will be fully cooked in much less, but it will not be smoked to perfection until the 14-18 hour range, depending on the size of the brisket, heat of the smoker, etc.
Remove from smoker, wrap in butcher paper and let rest for at least 10 minutes. When serving, slice across the grain from the whole brisket.
The story behind this recipeIn one year, I visited 365 barbecue restaurants across 48 states. I wrote "The 100 Best Barbecue Restaurants in America" book which tells the story of my journey, shares insights from barbecue kitchens, and, of course, points the reader towards America's best barbecue. The book will be released in May.
The project started with me trying to find the best barbecue restaurants in America. The only lists I could find were poorly researched "Top 10's" that recycled the same historic or well-marketed restaurants. I couldn't find a well-researched, comprehensive guide, so I set out to do it myself. I visited old and established restaurants as well as the newly opened. The big and the small. The chef run restaurant and the roadside barbecue stand. I gave restaurants in places like Maine and Oregon the chance to compete against the big boys of barbecue from Texas, Kansas City, Memphis and the Carolinas.
While my recipe will be difficult for you to sample, I chose it because it shares how I grew during my barbecue travels. I started as a Kansas City barbecue fan and ate a lot of pork. After months in Texas, I grew to love Texas-style barbecue - especially brisket. It's an iconic dish that is simple, yet only a handful of pitmasters can do it at a consistently excellent level. Barbecue is American art and brisket is flavor of Texas.
