Not Afraid to Brisket
Chef Jon Hochman • Sherbrook Street Deli
PRO TIPS Transforming beef brisket into fall-apart-tender , ruddy hued sandwich stuffing is the kind of wizardry that takes lifetimes to perfect . Luckily , chef Jon Hochman is drawing on time honoured techniques long practiced by traditional Jewish delis . At Sherbrook Street Delicatessen , classic smoked meat sammies are so popular the kitchen runs through around 1000 lbs of brisket per week . With a 14 day brining period and 12 hour cook time , this recipe requires some patience , but it is so worth it .
Smoked Meat
Let your hard work shine : meat this good needs only a swipe of mustard and some thick cut rye .
INGREDIENTS 2 L water 1 1 / 2 cup kosher salt , divided 1 cup pickling spice 2 Tbsp sugar 2 cups curing salt 12 lbs beef brisket 2 cups coarse ground black peppercorns
METHOD 1 . Combine water , 1 cup kosher salt , pickling spice , and sugar and bring to a boil . Remove pot from heat and allow brine to come to room temperature . Cool in refrigerator overnight to ensure all flavours are properly steeped . 2 . Whisk curing salt into the brine . Place brisket into a Ziploc bag and gently add the brine , removing as much air as possible so that the brisket is fully covered . Store in refrigerator for 14 days . 3 . Remove brisket and discard brine . Place brisket on baking sheet and evenly coat in coarse ground peppercorns and 1 / 2 cup kosher salt , rubbing the meat well . 4 . In a smoker or on a grill over indirect heat , smoke brisket at 200˚F for up to 12 hours , or until fork tender .
Yield 12 lb brisket ciao ! / june / july / two thousand seventeen 27