Slow cooked smoky brisket

 

Slow cooked smoky brisket

 

Slow cooked smoky brisket

 

The common way to cook brisket is long boiling with spices, just read that Pastrami is actually brisket being cured and slow smoked to get that flavor and texture. So I tried this low temperature baking method so that flavor is more in the meat and not lost in the broth, very happy with the result, tasty and tender meat.

 

brisket

 

1. Cut brisket into an inch thick, season with 3% salt, 3% sugar, minced garlic, miso, soy sauce, rice wine, spices (ground coriander, pepper or 5 spices powder/curry powder etc), rub seasoning on all surfaces and keep in the fridge for 5 days, turn over everyday.

 

cured brisket

 

2. Place brisket on shallow baking tray, sprinkle generously smoked paprika on both surfaces, cover the tray with baking paper, rest to room temperature then bake at 150˚C for 2 hours. Slice thin and serve with some sauce.