Signature Brisket

Name: Signature Brisket
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT16H30M0.000S
Yield: 14 servings
Ingredients: One 10-to-15-pound whole brisket; 1 cup kosher salt; 1/2 cup freshly ground black pepper; 1 tablespoon granulated garlic; 1 teaspoon cayenne; 2 1/2 tablespoons smoked paprika; 2 tablespoons chili powder; 2 tablespoons kosher salt; 2 tablespoons granulated sugar; 1 tablespoon freshly ground black pepper; 1 tablespoon onion powder; 1 tablespoon turbinado sugar; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 loaf artisan bread, sliced

Recipe courtesy of James Cunningham

Watch how to make this recipe.

Signature Brisket

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Level: Intermediate
Yield: 14 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 14 servings

Calories

1224

Total Fat

91

Saturated Fat

37

Carbohydrates

21

Dietary Fiber

3

Sugar

5

Protein

76

Cholesterol

381

Sodium

1031

Total: 16 hr 30 min
Active: 30 min

Level: Intermediate
Yield: 14 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 14 servings

Calories

1224

Total Fat

91

Saturated Fat

37

Carbohydrates

21

Dietary Fiber

3

Sugar

5

Protein

76

Cholesterol

381

Sodium

1031

Total: 16 hr 30 min
Active: 30 min

Ingredients

Seasoned Beef:

One 10-to-15-pound whole brisket

1 cup kosher salt

1/2 cup freshly ground black pepper

1 tablespoon granulated garlic

1 teaspoon cayenne

Guru Dust:

2 1/2 tablespoons smoked paprika

2 tablespoons chili powder

2 tablespoons kosher salt

2 tablespoons granulated sugar

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

1 tablespoon turbinado sugar

1 teaspoon dried oregano

1 teaspoon dried thyme

1 loaf artisan bread, sliced

Directions

Preheat a smoker to 200 degrees F.
For the seasoned beef: Trim the brisket of excess fat. Mix together the salt, black pepper, granulated garlic and cayenne in a bowl, then rub the meat with the spices.
For the guru dust: In a small bowl, mix together the smoked paprika, chili powder, salt, granulated sugar, black pepper, onion powder, turbinado sugar, oregano and thyme. Rub the mixture into the meat.
Smoke the brisket for 90 minutes per pound, about 12 to 16 hours total, rotating the brisket every 2 hours. When an internal temperature of 190 degrees F is reached, remove the brisket to a cutting board and slice it on the bias. Arrange the meat on a serving platter and serve with the artisan bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.