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Active Fire Time: 9 hours and 30 minutes Total Time: 10 hours
Brisket has become one of the symbols of BBQ culture. This beef cut, famous in Texan cuisine, is slow-cooked until it becomes tender and juicy, with a flavorful crust that makes it irresistible. The most essential ingredients in this recipe are patience, time, and smoke. Yes, it takes a while, but the wait is worth it to achieve the perfect result.
This preparation can turn into a smoking ritual shared with friends or family, where you can take advantage of the long process to enjoy great conversations, stories, and your favorite drink to make the experience even better.
In this recipe, we show you how to prepare an amazing brisket on your H1 and how to make delicious sides inspired by South American cuisine that will perfectly complement the dish.
Take inspiration from the platters served at the best BBQ joints in Texas to create a South American-style spread featuring creamy potato salad with mayo and chimichurri, a hearty bean salad, and everything topped off with delicious churrascas, a delicious Chilean bread!
So, get comfortable and plan your smoked brisket day!
Ingredients
Serves 6+
1 brisket (10 - 12 lb)
tallow
For the sprayer: (half and half amount of each one)
apple cider vinegar
water
Rub ( 1:1 proportion)
black pepper
salt
Sides:
Potato salad:
1 lb potatoes
2 tablespoons mayo
Beans salad:
8.8 oz (250 g) white beans
Half white onion
Coriander (less than a bunch)
Chimichurri
olive oil
2 cloves of garlic
oregano (Use a quarter of the amount of parsley)
parsley (less than a bunch)
vinegar
salt
black pepper
Pebre (Chilean sauce):
1 tomato
1 white onion
2 garlic cloves
coriander (less than a bunch)
lemon juice
apple cider vinegar
Churrascas (Chilean bread)
1.1 lb (500 grams) all-purpose flour
10 grams of instant yeast
50 grams (1,7 oz) tallow
warm water
salt
Supplies:
2-3 lb natural briquettes
oak wood chunks
Extreme Heat Gloves
The Smoke controller
butcher paper
spray bottle
Preparation
Step 1:
Fire up the H1 in Low & Slow Grill Mode at 248°F according to the manual instructions or the Masterclass video.
Wrap The Smoke Controller with foil and set it on the bottom rack position. Over this, put a water container with boiling water.
Step 2:
Start by trimming the cut of meat: The brisket has two parts, the flat and the point. Trim the sides a bit to achieve a uniform size and ensure even cooking.
Remove excess fat in areas where it is too thick and won’t fully render.
Step 3:
Once the brisket is trimmed to the desired shape, apply the rub. You could use a little bit of oil to help the rub stick better to the surface—this is optional.
Prepare the rub: In a shaker or bowl, mix equal parts salt and pepper. Mix well and apply the rub evenly over the entire brisket.
Step 4:
Place the brisket inside the H1 on the middle rack position, with the fat side up and the point facing the back.
*Important: Do not open the H1 for at least 3-4 hours of cooking.
Step 5:
After 3 hours, check the color of the brisket. Lightly spray it with a mixture of water and apple cider vinegar to help maintain moisture (avoid excessive spraying that could create puddles on the meat). Spray approximately every 40 minutes.
Step 6:
Around the 7-hour mark, the brisket should have a deep, almost black color and an internal temperature of at least 163°F. If so, it's time to wrap it.
Take a large piece of butcher paper and place the brisket on it. Add a bit of beef tallow or fat on top to help retain moisture. Wrap it tightly with the paper.
Step 7:
Place the brisket back in the H1 in the same position as before, with the fat side up and the fold of the paper on the bottom.
At the same time, wrap the potatoes in foil and place them inside the H1. Let them cook until tender for about 1 hour and 15 minutes.
Step 8:
While the brisket continues cooking in the H1, prepare the side dishes.
Potato Salad:
Pull out the potatoes and unwrap them to let them cool. Once the potatoes are cool to touch, you can peel them and cut them into cubes. Place them in a bowl and add 2 tablespoons of mayonnaise and salt.
Chimichurri:
Finely chop the parsley and mix it in a bowl with the rest of the ingredients. Add salt, pepper, olive oil, and red wine vinegar until you get a well-balanced sauce. Mix well and add 3 tablespoons of chimichurri to the potato salad.
Pebre (Chilean sauce):
Finely dice the onion, garlic, tomato, and cilantro. Place all the ingredients in a bowl and add salt, pepper, and olive oil. Finally, add equal parts vinegar and lemon juice. Mix well until fully combined.
Beans salad:
Place the beans (already cooked) in a bowl, and add salt and olive oil. Mince the half onion in tiny pieces. Mix everything and add a little finely chopped coriander.
Step 9:
Prepare the Churrasca Dough:
In a bowl, mix the flour and yeast. Add salt and fat, then gradually incorporate water as needed.
Once the dough comes together, transfer it to a countertop and knead for about 5 minutes until it becomes smooth and elastic. Cover and let it rest for approximately 1 hour.
After resting, divide the dough into 5 portions and cover them with a cloth. Once rested, flatten each portion on both sides and poke holes with a fork.
Step 10:
After 9 hours and 30 minutes of the brisket in the H1, it should have an internal temperature of 199° to 208°F. It should feel soft and flexible.
Take out the brisket of the H1 and leave it to rest for at least 1 hour.
Meanwhile, fill the H1 with more charcoal and let it reach the temperature for Baker mode.
Step 11:
Set the churrascas in the bottom rack position for about 1 minute and 30 seconds on each side. Take them out and let them cool slightly for serving.
Step 12:
After the resting period, slice the brisket and serve it with the sides.
Cook's Notes:
An excellent tip for this recipe is to fire up the H1 in Low & Slow mode for long cooking sessions. Leave the corners of the firebox with less charcoal or briquettes. This will allow more stability in the temperature across cooking hours.
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Check the full recipe video here
