Brisket

Ingredients:

  • 1 15-to-20 lb whole untrimmed brisket, preferably Wagyu
  • 1 quart beef injection and marinade (recipe below)
  • ¾ cup beef rub (recipe below)
  • 2 cups mango salsa (recipe below)

Directions:

  • Trim your brisket. Remove the membrane from the meat, and any excess fat
  • Place the brisket, fat side up, in an aluminum baking pan
  • Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Cover and refrigerate for at least six hours
  • Thirty minutes before you are ready to cook the brisket, preheat the smoker to 350°F. (You can also use a gas grill, but you’ll need to put your wood chips on one side that has the flame lit and the meat on the other that is unlit)
  • Remove the brisket from the marinade and discard the marinade. Apply the beef rub by hand all over the meat. Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2½ hours
  • Remove the pan from the smoker and cover it with aluminum foil. Put it back into the smoker and cook for another 1½ hours or until the temperature in the point end of the meat reaches 205°F
  • Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket. Let it rest at room temperature for 3 to 4 hours
  • Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices. Set the brisket aside
  • Strain the juices of all grease, and pour the juices into a medium saucepan. Warm the juices over medium heat, and allow them to come to a simmer
  • Meanwhile, slice the brisket evenly against the grain. Place the slices on a warm platter and pour the juices over them. Serve immediately on corn tortillas with mango salsa

Beef injection and marinade

Ingredients:

  • 1 quart water
  • 3 tablespoons beef base or beef bouillon powder
  • 3 tablespoons beef au jus or a 15-oz can of strong beef broth
  • 2 ounces of Cabo Wabo Tequila

Directions:

  • In a large stockpot over high heat, bring the water to a boil
  • Add the beef base and the beef au jus to the water, and stir until dissolved. Remove from the heat
  • If reserving for a later use, let the liquid cool; then pour it into a jug or bottle. It can be stored in the refrigerator for up to 2 weeks

Beef rub

Ingredients:

  • ⅓ cup annatto powder
  • ⅓ cup chili powder
  • ½ cup sugar
  • 4 tablespoons kosher salt
  • 4 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 1 teaspoon habanero pepper flakes

Directions:

  • In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely

Mango salsa

Ingredients:

  • 1 mango, peeled and diced
  • ½ cup red bell pepper, diced
  • ⅓ cup red onion, diced
  • ⅓ cup cilantro leaves, roughly chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Directions:

  • Make well in advance so flavors have time to mingle
  • Peel the skin and chop the mango, discarding the pit
  • Finely dice the pepper and onion
  • Roughly chop the cilantro to taste. If you want more of a citrusy/floral flavor, include more of the stems, sliced into thin rounds
  • Mix all ingredients with lime juice, salt, and pepper