You’ll need a smoker and some special equipment to make this brisket, but if you can swing that, you’re guaranteed a brisket like no other. I prepared and served this at the kosher dinner at the 2017 South Beach Wine and Food Festival. Serve it with my tangy, crunchy brussels sprouts salad.
- 1 beef brisket (approximately 8–10 pounds)
- 1½ cups Morton kosher salt
- ¾ cup dark brown sugar, loosely packed
- 1 cup black pepper, finely ground
- Combine the salt and brown sugar in a mixing bowl. Over a large work surface season the brisket on all sides with the mixture so it is well coated. Let the brisket sit overnight in a refrigerator, uncovered.
- The next day, preheat the smoker to 225 degrees (Fahrenheit). Remove the seasoned brisket from the refrigerator and allow to come to room temperature. Season with the black pepper to create a crust around the meat. Insert one of the probes of a dual-probe food thermometer into the meat and one loosely placed inside the smoker. Smoke the brisket for approximately 6 hours or until the internal temperature reaches 175 degrees. Remove the brisket from the smoker.
- Wrap it in in an 18-by-48-inch piece of butcher paper (or aluminum foil) like a present and wrap masking tape all around to ensure it is secure. Place back in the smoker for approximately 6 additional hours or until the internal temperature reaches 205 degrees. Once the brisket reaches 205 degrees, let it rest on a countertop for approximately 30 minutes. Slice and serve. Brisket can be held in a cooler and kept warm for up to 3 hours.