B-Side Brown Sugar Smoked Brisket
"Chef Tanya Holland uses an industrial deck smoker at B-Side BBQ, her Oakland restaurant, but an ordinary backyard grill, infused with smoke from wood chunks, works fine. A charcoal grill will give you the smokiest flavor. Throughout the grilling time, your goal should be to produce lots of smoke. "That's what gives it the depth of flavor," says Holland. And don't worry about the internal temperature of the meat: "You'll finish cooking it afterward, in the oven."..."
INGREDIENTS
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5 to 6 lbs. beef brisket in one piece, preferably the fatty end of a whole brisket (the "deckle" or "point cut")
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6 fist-size hickory chunks and 6 fist-size applewood chunks*
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Brine
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2/3 cup kosher salt
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10 1/2 cups warm water
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6 tablespoons firmly packed dark brown sugar
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1/2 cup bourbon
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1 1/2 tablespoons pickling spices (includes coriander seeds, cloves, peppercorns, and crushed bay leaves)
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Rub
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2 tablespoons white peppercorns
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1/3 cup coriander seeds
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1/3 cup black peppercorns
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1/3 cup firmly packed brown sugar
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1 1/2 tablespoons kosher salt
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