12 Serves
511 Mins
In a small bowl, combine salt, curing salt, black pepper, coriander, sugar, bay leaf, and cloves to create the cure.
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NorwegianVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
369 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
284 mg / 420 mgPhosphorus
407 mg / 1,250 mgPotassium
1465 mg / 4,700 mgSodium
3432 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
11 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
185 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Rub the brisket thoroughly with the cure mixture and place it in a large resealable plastic bag. Refrigerate for 4 days, ensuring you flip the meat twice daily.
Remove the brisket from the bag and rinse thoroughly under cold running water to remove excess cure. Soak the meat in a large container of cold water for 2 hours, changing the water every 30 minutes, then pat dry with paper towels.
Prepare the rub by mixing black pepper, coriander, paprika, garlic powder, onion powder, dill, mustard, celery seed, and red pepper flakes in a small bowl. Coat the brisket evenly with this mixture.
Preheat your smoker or grill to 110°C. Once at temperature, add smoking wood chunks and place the brisket on the rack, fat side up. Smoke until the internal temperature reaches 74°C.
Transfer the brisket to a large roasting pan fitted with a rack. Add 1 inch of water to the pan, bring to a boil on the stovetop, then cover tightly with aluminum foil and steam until the internal temperature reaches 82°C.
Remove the brisket from the heat, let it rest on a cutting board for a few minutes, then slice thinly to serve.
35
g2
g30
g
Peruvian