The primary brisket Matt Horn ever made was untrimmed and cooked too scorching and too quick.
However Horn, now the acclaimed chef-owner of Oakland’s Horn Barbecue, was decided to get the robust, fibrous reduce proper. And extra importantly, to place his West Coast stamp on what's extensively thought of the final word meat for severe smoke fanatics.
Right here is that OG recipe, which requires trimming the fats to a 1/4-inch thickness and a gradual, low cook dinner. Collectively, they yield the succulent texture, unforgettable taste and smoky crust that has earned Horn so many accolades, together with a James Beard finalist nod for Finest New Restaurant of 2022.
That recipe and lots of different Horn Barbecue menu favorites are featured in his new cookbook, “Horn Barbecue: Recipes and Methods from a Grasp of the Artwork of BBQ” (Harvard Frequent Press, $30).”
Horn Brisket
Yields 10 servings
INGREDIENTS
1 (12- to 14-pound) entire packer brisket
5 tablespoons coarse black pepper
2 tablespoons coarse kosher salt
2 tablespoons onion powder (optionally available)
Mustard or olive oil, for the meat
DIRECTIONS
Warmth the smoker to 265 levels. I exploit oak for this cook dinner, however you should utilize no matter hardwood you will get your palms on.
Place the brisket on a piece floor so the fatty facet is beneath. Trim away any silver pores and skin or extra fats from the brisket and flip the brisket over, fats facet going through up. Ideally, you need to maintain about ¼-inch layer of fats everywhere in the brisket to behave as a protecting barrier throughout the lengthy cook dinner.
In a small bowl, stir collectively the pepper, salt and onion powder (if utilizing). Rub the brisket with mustard or olive oil and apply the seasoning evenly over all sides of the brisket.
Place the brisket within the smoker with the purpose facet (thicker facet) going through the hearth field. Shut the lid and don’t open it for six to eight hours, or till the inner temperature reaches 165 levels.
Unfold unwaxed butcher’s paper in your work floor, take away the brisket from the smoker and place it in the course of the paper. Wrap the brisket till it's utterly coated and fold the paper over twice, with the brisket ending right-side up (the facet with the fats cap). Place the wrapped brisket again within the smoker, right-side up, and don't take away it till the brisket reaches an inner temperature of 203 levels. The time to attain this temperature will range. Take note of the texture of the wrapped brisket. Because it begins to melt, start probing the brisket to get an thought of its temperature.
Let the wrapped brisket relaxation, wrapped, for 1 hour earlier than unwrapping it to slice and serve.
— From Matt Horn’s “Horn Barbecue: Recipes and Methods from a Grasp of the Artwork of BBQ” (Harvard Frequent Press; $30)