Smoky Perfection: Savory Delights of Smoked Peppercorn Brisket
Here’s a recipe for Smoked Peppercorn Brisket:
1 whole beef brisket (approximately 10-12 pounds)
2 tablespoons whole black peppercorns
2 tablespoons coarse sea salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper (optional, for extra heat)
Wood chips for smoking (such as hickory or mesquite)
Barbecue sauce (optional, for serving)
Preparing the Brisket:
Rinse the brisket under cold water and pat it dry with paper towels.
Trim any excess fat, leaving a thin layer for added flavor and moisture.
Score the fat cap with a sharp knife in a crisscross pattern to help the seasoning penetrate.
Preparing the Peppercorn Rub:
In a spice grinder or using a mortar and pestle, grind the black peppercorns until coarse.
In a small bowl, combine the ground black peppercorns, sea salt, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). Mix well to create the rub.
Applying the Rub:
Generously sprinkle the rub mixture all over the brisket, ensuring an even coating on all sides. Press the rub into the meat for better adhesion.
Wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to penetrate the meat.
Preparing the Smoker:
Soak the wood chips in water for about 30 minutes to an hour before smoking.
Preheat your smoker to a temperature of around 225°F (107°C) according to the manufacturer’s instructions.
Add the soaked wood chips to the smoker box or scatter them over the hot coals for additional smoky flavor.
Smoking the Brisket:
Place the seasoned brisket directly on the smoker grates, fat side up.
Close the smoker and let the brisket smoke for approximately 1 hour per pound of meat, or until the internal temperature reaches around 195°F (90°C) for a tender and juicy result. This may take anywhere from 10 to 14 hours, depending on the size of the brisket.
Monitor the smoker temperature throughout the cooking process and adjust as needed to maintain a consistent heat.
Resting and Slicing:
Once the brisket reaches the desired temperature, carefully remove it from the smoker and wrap it tightly in aluminum foil.
Allow the brisket to rest for at least 1 hour to let the juices redistribute and the meat to become tender.
After resting, unwrap the brisket and slice it against the grain into thin or thick slices, depending on your preference.
Serve the Smoked Peppercorn Brisket hot with your favorite barbecue sauce on the side, if desired.
It pairs well with classic barbecue sides like coleslaw, cornbread, or baked beans.
Enjoy the smoky, flavorful, and tender Smoked Peppercorn Brisket!