On the way home from church I was thinking about the upcoming chili night. We do it every Sunday in October when the local 10k shuts down the road in front of the church. I’ve made Wilderness Chili before with my mom’s recipe and some deer meat. Now I’m thinking I need to make a Mountain Man version with smoked meat instead of ground chuck or Italian Sausage. I came across this brisket recipe while looking for ideas. Sounds tasty. Plus if the weather isn’t that great you don’t have to sit outside and babysit the smoke for a long period of time.
Prague powder is a curing salt. Search online for it and you can get some suggestions that don’t require a trip to Europe. Also some of the commenters in the original post brined the meat for a few extra days and also amped up the cooking time in the oven an hour or two. I’d definitely use a cooking thermometer on the meat to make sure you get it over 200 degrees to make sure that fat and flavor has dissolved into the meat.
This serves 4 to 6 people.
1 (3 to 5-pound) brisket
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces plus 4 tablespoons pickling spices, divided
Rye bread, for serving
Mustard, for serving
Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
From: Food Network