Smoked Brisket with Potato Salad and Cole Slaw

Pair with: Karback Krawford Bock

Equipment: Smoker, sharp knife, stainless steel bowl, tongs 

Serves: 6 – 12 

Estimated Prep Time: 2 hours + 8-12 Hours Smoking 

Ingredients

For the Brisket 

• 1 Medium trimmed brisket 
• 30-50 lbs oak wood 
• ½ cup black pepper
• ¼ cup chipotle powder
• ¼ cup ancho powder
• ¼ cup kosher salt 

For the potatoes

• 1 bag small red potatoes 
• ½ cup mayonnaise 
• ¼ cup red wine vinegar 
• 1 bunch chives 
• 2 tsp ground black pepper 
• 2 tsp kosher salt 

For the coleslaw 

• 1 small Napa cabbage 
• 3 purple carrots 
• 1 green zucchini 
• 1 large purple onion, julienned 
• 3 tbsp mayonnaise 
• ¼ cup apple cider vinegar 
• 2 lemons, juiced 
• 1 tbsp black pepper
• 2 tbsp salt 
• 2 tbsp sriracha sauce 
• 2 tsp cumin powder 
• 1 tbsp paprika powder 

Preparation

Notes 

For the Brisket 

1. Trim fat from the brisket. Be careful to keep approx ⅛ inch coating of fat evenly across the fatty side of the brisket, more fat can be trimmed from the lean side, however, be careful as trimming too much fat will result in a tough brisket and it will cook too quickly
2. Mix the pepper, chipotle, ancho and salt and completely rub the brisket, coating the spice mixture evenly across the brisket 
3. Bring up your smoker to 180℉ 
4. Place the brisket in the smoker 
5. After 4 hours, spray the brisket with water every 15 minutes
6. Monitor the internal temperature of the brisket using a thermometer 
7. Once the brisket reaches 100℉, approximately 6-8 hours,  wrap the brisket in aluminum foil and return to smoker 
8. Allow brisket to reach 155℉, approximately 2-4 hours 
9. Remove from heat, wrap in kitchen towels for 15-20 minutes 
10. Uncover and slice 
11. Serve with Potatoes and Coleslaw 

For the Potato Salad

1. Place potatoes on a perforated pan and in the smoker 
2. Smoke for 6 hours at 180 ℉
3. Remove and let cool 
4. Mix with other ingredients and serve cold 

For the Coleslaw 

1. Spiralize the carrots and zucchini using a vegetable spiralizer or mandolin (or slice into thin strips with a knife) 
2. Julienne the onions very thinly 
3. Add the vegetables to the rest of the slaw ingredients in a large stainless steel bowl, mix well
4. Using tongs, transfer the slaw to a plastic container, squeezing out excess moisture with the tongs as you transfer from bowl to container, discarding the remaining moisture from the stainless steel bowl
5. Cover and refrigerate the slaw until ready

See additional photos and videos in the Instagram post below.

View this post on Instagram

Smoked Beef Brisket with Coleslaw, Potato Salad, Smoked Veggies and Acorn Squash Suggested Pairing: Krawford Bock by @karbachbrewing Swipe for videos 🥩 💨

A post shared by Pancho’s Creations (@panchoscreations) on May 3, 2020 at 10:57am PDT