Beef Brisket on the Smoker

The holiday season was so great. Our kids were home off and on for almost a month - there was always somebody coming or going, and to be honest, that is how we like it. The best dinners are when we have to add a few more settings to the table because somebody has invited a friend or 2  to join us!
But, things have started to quiet down a bit as everyone has headed back to school or work. So Friday night, we were able to head into Toronto to take in a Raptors game. We took this shot to bring home for the girls to look at - we heard that Kim Kardashian's ex-husband Kris Humphries was available.(There were no takers)

Mark didn't get the memo about slowing down though! He was so excited to have received a chain-saw for Christmas from his loving wife that he felt compelled to get to it! He and our neighbour Luke took down a few trees on Sunday. What a sight- at least it was very entertaining for the photographer.

 Meanwhile, since he is such a great multi-tasker, he was able to coax Leslie into giving him a hand at the smoker, before she headed back to Toronto.

Deli Style Brisket

½ cup kosher salt

6 tablespoons packed brown sugar

¼ cup pickling spices

8 cups water

4 pound beef brisket

Rub:

¼ cup black pepper

¼ cup toasted coriander seeds

¼ cup mustard seeds

6 tablespoons kosher salt

2 tablespoon garlic powder

Mop:

Few tablespoons rub

1 cup white wine vinegar

1 cup water

24 hours ahead, combine the brine ingredients in a large bowl.  Place the brisket in an extra large ziplock and pour the brine over it.  Seal well and place in a shallow pan in the refrigerator.

The next day, light the smoker, settingthe temperature at around 225 ° F and sprinkle the coals with soaked  wood chips.  Drain the brisket and pat it with the rub.  Place the brisket on the smoker (without the diffuser) and mop every 45 minutes for 3 ½ hours.  Wrap the brisket in foil and continue to cook at a low temperature for another 2 hours. 

Let the brisket stand at room temperature for 20 minutes, then slice thinly against the grain.  Serve with your favourite mustard, pickles, and Charlie’s Red Onion Chutney. He found the recipe in The Guardian.

RED ONION CHUTNEY

8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.

Makes about 4-6 jars.

Be patient - Today may your the lucky day!