There’s no better way to prepare a brisket than to smoke it low and slow, like they do in the South. But a true Austin-style smoked brisket doesn’t scratch the itch when Hanukkah, Passover or Rosh Hashanah come around. This recipe combines the seasonings and accompaniments of a braised Jewish brisket and the cooking style of a smoked brisket for a great “Jewish-ish” dish that tastes amazing and melts in your mouth.
This recipe is based heavily ’s Franklin Barbecue for the smoking instructions and Zahav by and for the spice mix.
I retain full claim to the snark.
Ingredients
Brisket
- 3 Tbsp whole coffee beans
- 2 Tbsp whole green cardamom pods
- 2 Tbsp whole black cardamom pods
- 3 Tbsp kosher salt (seriously get some Diamond Crystal Kosher Salt please, it’s the standard for most recipes)
- 12 to 14-pound brisket, packer cut (I’ve done this with as little as 5 lbs but with the effort you’re going to put into it you may as well go big and make...
