A few days ago, I was craving beef brisket, so I visited a local restaurant with a variety of “southern” dishes on the menu. I was looking forward to something BBQ-ish, and I was hoping this would hit the spot. Instead, it motivated me to visit the butcher for a 5lb brisket and set to work on making a superior product.
I am often underwhelmed by restaurants. There are very few that have a great blend of creativity, simplicity and value, so my feelings aren’t new when I had this dish. What disappointed me was the complete lack of flavor. The texture was excellent, but I suspect they purchased the meat, cooked, from their food service provider and tried to ‘marinate’ it in their own spices before serving. What the chef (or cook) didn’t take into account is that meat cannot be coerced into a new flavor profile after it has been cooked. You have 1 shot to do it right, and they blew it for me.
Because we import Yuzu products we tend to get a lot of Yuzu related ingredients to test before selling. For this recipe I used dried Yuzu peel I have kept in my freezer.
Recipe: Yuzu-Crusted Beef Brisket
5lbs beef brisket
1 T dried Yuzu peel (pulverized)
2 T salt
1 t pepper
1 t cumin
1 t garlic powder
This brisket will be cooked in a 2 stage process; first the smoker, then the slow cooker. I use charcoal and black cherry wood in the smoker because I find it adds great flavor without overpowering the meat.
I combined the dry ingredients into a rub to coat the brisket and let it rest overnight (6 hours, minimum). The pieces of Yuzu will begin to rehydrate and stick to the brisket.
After 1 hour in the smoker, the meat immediately goes into the slow cooker for 18 hours on low/simmer to cook in its own juices.
It’s easiest to separate the meat from the remaining fat while the brisket is still fairly hot. Burned finger tips are likely, so be cautious, but the effort is well worth it.
I wasn’t at all disappointed by this encounter with beef brisket.