# Smoked Brisket

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/834?l=en
Categories: Meat

![Smoked Brisket](https://res.cloudinary.com/mintad/image/upload/v1670832126/images/file_oz23yi.jpg)

## Ingredients

### Meat

- 1 to 2 kg brisket (or more as needed)
- 2 sheets of foil and 1 sheet of parchment
- A piece of charcoal

### Rub

- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp brown sugar
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp crushed chili
- 1 tbsp ground mustard
- 1 tsp smoked paprika
- 1 tbsp black pepper
- 1/4 tsp each: nutmeg, cloves, cardamom, cinnamon
- 2 tbsp coarse salt

### Brine

- 1/4 cup liquid smoke
- 2 tbsp soy sauce
- Water

### Barbecue sauce

- 2 tbsp red wine vinegar
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 3/4 cup ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt and black pepper
- 1/2 tsp cumin
- A pinch of chili powder

### Smoked rice

- 2 cups basmati rice, washed 3 to 4 times and drained
- 1 cup raisins, soaked 10 minutes and drained
- 1 onion, finely chopped
- 1 tbsp salt
- 1 tbsp ghee and 1 tbsp vegetable oil
- 1 tbsp ground cardamom
- 1 tsp curry powder
- 1/4 tsp turmeric
- 1 stock cube
- 1/4 tsp black pepper
- A piece of charcoal
- 1 1/2 cups boiling water per cup of rice

## Method

1. Submerge the meat in water in a dish with the liquid smoke and soy sauce and leave for at least 6 hours.
2. Dry the meat thoroughly with a kitchen towel. Mix all the rub spices and season the meat on all sides, massaging it in with your fingers so it becomes tender when cooked.
3. Lay two sheets of foil (dull side out) with a sheet of parchment on top, place the meat, wrap tightly in the parchment then the foil, and refrigerate for 24 hours.
4. The next day take it out an hour before, preheat the oven to 150°C fan, and put the wrapped meat in an aluminum tray without opening it or the oven for 5 hours, or 7 to 8 hours if over a kilo.
5. Make the barbecue sauce: mix the ingredients cold, then boil over medium heat until thickened and let cool. You can replace the onion and garlic powder with fresh chopped and blend everything.
6. Unwrap the meat, place it in a tray and brush all over with barbecue sauce. Raise the oven to 200°C and roast uncovered for about 10 minutes until it darkens.
7. Light the charcoal on the stove, place it in foil inside the meat tray, drizzle with oil and cover the whole tray with foil for half an hour without opening.
8. Slice against the grain and serve with mashed potatoes, burger buns, barbecue sauce, honey mustard and smoked rice.
9. Smoked rice: fry the onion in the ghee and oil, add the raisins, cardamom, curry, stock cube, salt and black pepper, then the rice and stir, then the boiling water and cover. When the water is absorbed lower the heat for 7 to 10 minutes, then place the lit charcoal in foil on top of the rice, drizzle with oil and cover for another 10 minutes.

[ar](https://yalanjikitchen.com/r/834.md?l=ar) · [zh](https://yalanjikitchen.com/r/834.md?l=zh)