We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Delaney Barbecue, who slayed the crowd with their Beef Brisket. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you
2 parts Tellicherry peppercorns
1 part Morton's Kosher Salt
Whole beef brisket (preferably all natural, under 12 lbs
1. Use an old Bunn coffee grinder to create a coarse ground pepper, and pass ground pepper through a sieve (to retain the pepper and leave the pepper dust).
2. Trim the brisket, cutting all but about 1/4 of an inch of fat off the flat, removing the divot of tough fat near the connection of the fat and the point on the topside of the brisket. Trim off excess fat at the very tip of the point and running along the side. If any bits of muscle seem grey or dry, cut them off. On the underside, there might be a giant wedge of nasty connective tissue and fat. Just lob that whole thing out.
3. Cover your trimmed brisket in the salt and pepper rub, then let the brisket sit refrigerated in the rub for a day or two (depending on the size), to let salinity penetrate.
4. Smoke your brisket. Smoking the brisket is contingent on the type of smoker. As a rule of thumb, keep the temperature low initially. Do this for about 4hrs then increase the heat into the 250-260 degree range for another 4hrs. Then go up to the 310-325 degree range, which will sear the brisket to seal in the moisture.
5. Pull the meat and allow it to rest for 4hrs. Then, wrap the brisket in butcher paper and get ready to serve.