Not Afraid to Brisket
Chef Jon Hochman • Sherbrook Street Deli
PRO TIPS
Transforming beef brisket into fall-apart-tender, ruddy hued sandwich
stuffing is the kind of wizardry that takes lifetimes to perfect. Luckily,
chef Jon Hochman is drawing on time honoured techniques long practiced
by traditional Jewish delis. At Sherbrook Street Delicatessen, classic
smoked meat sammies are so popular the kitchen runs through around 1000
lbs of brisket per week. With a 14 day brining period and 12 hour cook
time, this recipe requires some patience, but it is so worth it.
Smoked Meat
Let your hard work shine: meat
this good needs only a swipe of
mustard and some thick cut rye.
INGREDIENTS
2 L water
1 1/2 cup kosher salt, divided
1 cup pickling spice
2 Tbsp sugar
2 cups curing salt
12 lbs beef brisket
2 cups coarse ground black
peppercorns
METHOD
1. Combine water, 1 cup kosher
salt, pickling spice, and sugar and
bring to a boil. Remove pot from
heat and allow brine to come
to room temperature. Cool in
refrigerator overnight to ensure
all flavours are properly steeped.
2. Whisk curing salt into the
brine. Place brisket into a Ziploc
bag and gently add the brine,
removing as much air as possible
so that the brisket is fully
covered. Store in refrigerator for
14 days.
3. Remove brisket and discard
brine. Place brisket on baking
sheet and evenly coat in coarse
ground peppercorns and 1/2 cup
kosher salt, rubbing the meat
well.
4. In a smoker or on a grill over
indirect heat, smoke brisket at
200˚F for up to 12 hours, or until
fork tender.
Yield 12 lb brisket
ciao! / june/july / two thousand seventeen
27