Peat Smoked Brisket Recipe

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Peat Smoked Brisket
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Ingredients
10
Count
Nutrition
601
Calories
Total time
630
Minutes
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Ingredients:

  • 4 tbsp paprika
  • 1 gallon ground cumin
  • 1 tbsp dry mustard
  • 7 tbsp kosher salt
  • 1 tbsp cayenne
  • 1 box(es) killofin home irish peat
  • 1 bag kingsford charcoal

Directions:

  1. Mix together all the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  2. DO AHEAD: Spice blend can be made 2 weeks ahead. Store in an air tight container at room temperature.
  3. Remove from the refrigerator 3 hours before cooking and bring the meat to room temperature.
  4. Start 1 chimney can of charcoal.
  5. When glowing dump the coals on one side and place several chucks of peat on top. Partially close the lid for 3-5 minutes and wait for the smoke.
  6. Now, place the brisket on the grill, opposite of the coals for 2-3 hours and add a few briquettes and another piece of peat at the 1 hour mark. Place the lid on top. You can use as much peat as you would like. The more smoke the better. Spoon or brush the beer mop on the brisket every 30 minutes. Total cook time in the grill should be about two hours but you could go to three hours if desired. You cannot really over the brisket at this point.
  7. Go ahead and turn the oven on to 300 degrees.
  8. After approximately 2-3 hours, remove the brisket from the grill and place it into a covered foil pan. Insert the temperature probe into the meat then into the oven until you have an internal temperature of 195 degrees or the meat is tender. Total cooking time could be up to 8 hours depending on the size of brisket you have.
  9. You can also add a little of the mop to the pan
  10. Once cooked, remove it from the oven and allow it to rest for at least 30 minutes.
  11. Slice the brisket against the grain in 1/2 thick slices. Recommended accompaniments: Potato Salad, your favorite mustard, cornbread and Roasted Brussels Sprouts.
  12. Enjoy
  13. Stout Beer Mop:
  14. Large red onion
  15. Cloves garlic
  16. Serrano chiles, chopped
  17. Bottles of stout beer
  18. /4 cup dark brown sugar
  19. Bay leaves
  20. Salt and freshly ground pepper
  21. Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 30 minutes until reduced. Remove from the heat and let cool slightly. You can use a brush or spoon to apply.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.64 Kcal (2515 kJ)
Calories from fat 309.85 Kcal
% Daily Value*
Total Fat 34.43g 53%
Sodium 1392.02mg 58%
Potassium 2891.74mg 62%
Total Carbs 73.43g 24%
Sugars 3.53g 14%
Dietary Fiber 19.53g 78%
Protein 28.74g 57%
Vitamin C 12.7mg 21%
Vitamin A 0.3mg 11%
Iron 102.5mg 569%
Calcium 1460.9mg 146%
Amount Per 100 g
Calories 359.16 Kcal (1504 kJ)
Calories from fat 185.28 Kcal
% Daily Value*
Total Fat 20.59g 53%
Sodium 832.38mg 58%
Potassium 1729.14mg 62%
Total Carbs 43.91g 24%
Sugars 2.11g 14%
Dietary Fiber 11.68g 78%
Protein 17.19g 57%
Vitamin C 7.6mg 21%
Vitamin A 0.2mg 11%
Iron 61.3mg 569%
Calcium 873.6mg 146%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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