Tender Smoked Brisket with Creamy Potatoes
Experience culinary magic with Chef Warren Pique's Slow Smoked Beef Brisket. This 12-hour cooking process yields a luscious, smoky flavor that melts in your mouth, paired beautifully with rich, buttery mashed potatoes. Perfect for gatherings or special occasions, this dish showcases the art of low and slow cooking.
ingredients
- 5 lbs beef brisket
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 cup beef broth
- 4 lbs russet potatoes, peeled and quartered
- 1 cup heavy cream
- ½ cup unsalted butter, softened
- Salt and pepper to taste
- Fresh chives for garnish (optional)
steps
- 1.
Rub the brisket with a mixture of salt, black pepper, garlic powder, onion powder, and smoked paprika.
- 2.
Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 3.
Preheat your smoker to 225°F.
- 4.
Place the brisket in the smoker and add wood chips of your choice (hickory or oak works well).
- 5.
Smoke the brisket for about 12 hours, or until it reaches an internal temperature of 195°F. Use a probe thermometer for accuracy.
- 6.
In the meantime, bring a large pot of salted water to a boil and add the quartered potatoes.
- 7.
Cook the potatoes until fork-tender, about 20 minutes.
- 8.
Drain the potatoes and return them to the pot. Add heavy cream and butter.
- 9.
Mash the potatoes until creamy, then season with salt and pepper to taste.
- 10.
Once the brisket is done, let it rest for at least 30 minutes before slicing against the grain.
- 11.
Serve the sliced brisket alongside generous portions of whipped mashed potatoes, garnished with fresh chives if desired.
-3pvs.jpg&w=828&q=75)