Tender, juicy beef brisket smoked low and slow until it develops a beautiful dark bark and melts in your mouth. This is the ultimate backyard barbecue centerpiece, perfect for feeding a crowd.
Prep30 min
Cook600 min
Servings12
Serving size: 1 serving
1040cal
174gprotein
7gcarbs
36g
Ingredients
6 kg Beef Brisket (Whole packer cut, choice or prime grade (approx. 12-14 lbs))
60 ml Yellow Mustard (As a binder for the rub)
55 g Coarse Black Pepper (Freshly ground is best)
85 g Kosher Salt (Use coarse kosher salt like Diamond Crystal)
20 g Garlic Powder
18 g Onion Powder
16 g Smoked Paprika
Instructions
1
Trim and Prepare the Brisket
Place the brisket fat-side down on a large cutting board. Trim any excess silver skin and hard, non-rendering fat from the meat side.
A classic American side dish that's creamy, tangy, and perfectly crunchy. This Southern-style coleslaw is the ultimate companion for barbecues, picnics, and fried chicken dinners, ready in just 15 minutes.
A refreshing Indian-style potato salad featuring tender boiled potatoes in a creamy, spiced yogurt dressing. Finished with a fragrant tempering of mustard seeds and curry leaves, this 'Aloo Raita' is a flavorful and cooling side dish perfect for any meal.
Create exceptionally crisp, tangy, and flavorful homemade dill pickles with this classic canning recipe. Packed with fresh dill and garlic, these pickles are a superior alternative to store-bought versions and the perfect crunchy addition to sandwiches, burgers, or as a standalone snack.
About Smoked Beef Brisket, Coleslaw, Potato Salad and Dill Pickles
Melt-in-mouth beef brisket, slow-cooked to perfection. A protein-packed, soul-satisfying feast!
This southern dish is perfect for dinner. With 1661.1000000000001 calories and 182.55999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
Flip the brisket over. Trim the fat cap down to a uniform 1/4-inch (0.6 cm) thickness. This allows the fat to render properly without blocking the smoke.
Square off the edges for a more aerodynamic shape, which helps it cook more evenly. Let the brisket sit at room temperature for about 1 hour before smoking.
2
Apply the Binder and Rub
In a small bowl, thoroughly mix the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create the rub.
Pat the brisket dry with paper towels. Slather a very thin layer of yellow mustard all over the surface. This acts as a binder to help the rub adhere.
Generously and evenly season the entire brisket with the rub, pressing it gently into the meat. Ensure all sides, including the edges, are completely covered.
3
Prepare the Smoker
Preheat your smoker to 250°F (121°C). Place a water pan inside the smoker to help maintain a humid environment.
Add your wood chunks according to the manufacturer's instructions. Wait until you see a clean, thin blue smoke before adding the meat.
4
Smoke the Brisket (Phase 1)
Place the brisket on the smoker grate, fat-side up. Insert a leave-in meat thermometer probe into the thickest part of the flat.
Close the lid and smoke for about 5-6 hours. The goal is to reach an internal temperature of 165°F (74°C) and develop a dark, firm crust called the 'bark'. You may notice the temperature 'stalls' here for a while; this is normal.
5
Wrap the Brisket (The Texas Crutch)
Lay out two large, overlapping sheets of pink butcher paper on a clean surface.
Carefully remove the brisket from the smoker and place it in the center of the paper.
Wrap the brisket as tightly as possible to create a seal. The paper will protect the meat and retain moisture while still allowing some smoke to penetrate.
6
Finish Smoking (Phase 2)
Return the wrapped brisket to the smoker, fat-side up. Re-insert the meat thermometer through the paper into the thickest part of the flat.
Continue to cook for another 4-6 hours. The target internal temperature is approximately 203°F (95°C), but the real test is tenderness.
Begin checking for tenderness around 195°F. The thermometer probe should slide into the meat with almost no resistance, like probing warm butter.
7
Rest the Brisket
Once tender, remove the wrapped brisket from the smoker. Place it in a dry, empty cooler and close the lid. Do not unwrap it.
Let it rest for a minimum of 1 hour, but 2-4 hours is ideal. This crucial step allows the muscle fibers to relax and reabsorb the juices, ensuring a moist and tender result.
8
Slice and Serve
After resting, unwrap the brisket on a large cutting board with a juice groove. Reserve the rendered fat (tallow) from the paper.
Identify the large fat line that separates the two muscles: the leaner 'flat' and the fattier 'point'. Separate them by cutting along this line.
Slice the flat against the grain into pencil-thick slices. Turn the point 90 degrees and slice it against its grain. Arrange on a platter, drizzle with some reserved tallow, and serve immediately.
429cal
3gprotein
11gcarbs
42gfat
Ingredients
450 g Green Cabbage (about 1/2 medium head, finely shredded)
1 large Carrot (peeled and shredded)
0.25 medium Yellow Onion (finely grated)
1 cup Mayonnaise (use a good quality, full-fat variety)
2 tbsp Apple Cider Vinegar
1 tbsp Granulated Sugar
0.5 tsp Celery Seed
0.75 tsp Salt
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Vegetables
In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
Toss the vegetables together to ensure they are evenly mixed.
2
Make the Dressing
In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3
Combine and Toss
Pour the prepared dressing over the shredded vegetables.
Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4
Chill and Meld Flavors
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5
Serve
Give the coleslaw a final stir before serving.
Serve cold as a side dish for barbecues, sandwiches, or fried chicken.
500 g Potatoes (About 3-4 medium waxy potatoes like Yukon Gold or red potatoes)
1 cup Curd (Use thick, full-fat plain yogurt, whisked until smooth)
1 small Red Onion (Finely chopped)
1 pcs Green Chili (Finely chopped, adjust to your spice preference)
3 tbsp Coriander Leaves (Freshly chopped, plus more for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance the tanginess of the yogurt)
2 tsp Vegetable Oil (For tempering)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
6 leaves Curry Leaves (Fresh or dried)
0.25 tsp Turmeric Powder
Instructions
1
Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.
2
Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.
3
Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.
4
Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
5
Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.
6
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.
4 cup water (Use filtered or distilled water for best results)
4 cup white vinegar (Must be 5% acidity for safe canning)
0.5 cup pickling salt (Do not use iodized table salt)
8 large sprigs fresh dill (With flower heads if possible for extra flavor)
12 cloves garlic (Peeled and lightly smashed)
4 tsp black peppercorns
4 tsp mustard seeds (Yellow or brown)
2 tsp red pepper flakes (Optional, for a little heat)
Instructions
1
Sterilize Jars and Lids (15 minutes)
Wash 4 quart-sized canning jars, lids, and rings in hot, soapy water and rinse well.
Place the jars on a rack in a large water bath canner or stockpot. Cover with water by at least 1 inch and bring to a simmer (180°F/82°C). Keep jars hot until ready to use to prevent cracking.
Place lids and rings in a small saucepan of hot water; do not boil. Keep them warm.
2
Prepare the Cucumbers (15 minutes)
Thoroughly wash cucumbers under cold running water, gently scrubbing away any spines or dirt.
Trim 1/16th of an inch from the blossom end of each cucumber. This end contains an enzyme that can cause mushy pickles.
For extra crispness, submerge the trimmed cucumbers in an ice water bath for 30 minutes while you prepare other ingredients.
Cut cucumbers into spears, slices, or leave whole as desired.
3
Pack the Jars (10 minutes)
Carefully remove one hot jar at a time from the canner, pouring the water back into the pot.
In the bottom of each jar, place 2 sprigs of fresh dill, 3 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds, and 1/2 tsp red pepper flakes (if using).
Tightly pack the prepared cucumbers into the jars, leaving a 1/2-inch headspace at the top.
4
Make the Pickling Brine (5 minutes)
In a large non-reactive saucepan (stainless steel or enamel), combine the 4 cups of water, 4 cups of white vinegar, and 1/2 cup of pickling salt.
Bring the mixture to a rolling boil over medium-high heat, stirring until the salt has completely dissolved.
5
Fill and Seal the Jars (5 minutes)
Carefully ladle the hot brine into each packed jar, covering the cucumbers completely while maintaining the 1/2-inch headspace.
Remove air bubbles by sliding a bubble remover tool or a thin wooden skewer around the inside of the jar.
Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Center the lid on the jar and screw on the ring until it is 'fingertip-tight'—just snug, not forced.
6
Process in Water Bath (20 minutes)
Using a jar lifter, carefully place the sealed jars back into the canner. Ensure the water level is at least 1-2 inches above the tops of the jars, adding more boiling water if necessary.
Cover the canner and bring the water to a full rolling boil.
Once boiling, start a timer and process the jars for 10 minutes (for altitudes up to 1,000 ft).
After 10 minutes, turn off the heat, remove the lid, and let the jars stand in the hot water for 5 more minutes to acclimate.
7
Cool, Check Seal, and Store
Remove the jars from the canner and place them upright on a towel-lined countertop, leaving space between them to cool.
Let the jars cool undisturbed for 12-24 hours. Do not tighten the rings. You should hear 'pinging' sounds as the lids seal.
After 24 hours, check the seals. Press the center of each lid; if it does not flex up or down, the jar is sealed. Remove the rings, wipe the jars, label, and date them.
Store sealed jars in a cool, dark place for at least 2 weeks to allow flavors to develop. They are best after 4-6 weeks and will keep for up to 18 months.
