Lean and Mean Texas Barbecued Brisket
Recipe adapted from Steven Raichlen's How to Grill
Advance Prep: 6 cups wood chips or chunks, preferably hickory or oak, soaked for 1 hour in cold water or beer to cover, then drained
On the professional barbecue circuit, brisket is the true test of a pit boss’s mettle. Each has his own secret formula. For me, the essentials boil down to this: a long, slow cooking over low heat.


Equipment: A large aluminum foil roasting pan
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For the brisket and rub:
1 trimmed brisket (5 to 6 pounds), preferably center-cut, with a cap of fat at least 1/4 inch thick
1-1/2 tablespoons coarse salt (kosher or sea)
1-1/2 tablespoons cracked black peppercorns
8 strips of artisanal bacon (like the applewood-smoked bacon from Nueske’s)
Step 1: Rinse the brisket under cold running water and blot dry with paper towels. Combine the salt and pepper in a small bowl and stir to mix. Season the brisket generously on both sides.

Step 2: Place the brisket fat side up in an aluminum foil pan and drape bacon strips over the top to cover.

Step 3: Set up your smoker or grill for indirect grilling and preheat to low (225 to 250 degrees). If using a charcoal grill, add only half as much charcoal as you would for normal indirect grilling.

Step 4: When ready to cook, if using a charcoal grill, toss 1-1/2 cups wood chips on the coals (3/4 cup on each mound of coals). Place the brisket in its pan the center of the hot grate, away from the heat, and cover the grill. If using a smoker, fire it up following to the manufacturer’s instructions, adding the wood at the suggested intervals.

Step 5: Smoke the brisket until tender. (The time will depend on the size of the brisket and the heat of the grill. Allow at least 7 to 8 hours—likely more.) If using a charcoal grill, you’ll need to add 12 fresh coals and 3/4 cup wood chips per side every hour. The brisket is done when it’s tender enough to tear apart with your fingers. The internal temperature should be 195 degrees on an instant-read meat thermometer.

Step 6: Remove the brisket from the grill grate and lay the meat—take it out of the aluminum pan—on a double layer of butcher paper or heavy-duty aluminum foil. Pour the pan juices over it and wrap tightly. Transfer the wrapped brisket to an insulated cooler. Let the meat rest for 1 to 2 hours.

Step 7: Unwrap the brisket on a cutting board with a well around the periphery (or put a cutting board into a rimmed baking sheet to contain the juices) and thinly slice across the grain using an electric knife or sharp carving knife. Shingle the slices of brisket on a platter and pour the juices on top.

Spicy minced pork

250g minced pork belly

6 garlic cloves, peeled

4 red birds eye chilli, stems removed (use two if you don’t like things too spicy)

30g ginger, peeled and roughly chopped

1 tbsp coriander root, chopped (this can be brought attached to the leaves in most good Asian supermarkets, however if you can’t find just leave out)

A handful of coriander, washed

A handful of mint, torn in half

Thai shallots, peeled and sliced (banana shallots work well too)

A handful of Thai basil (normal basil can be used instead)

100g cherry tomatoes, mashed a little with hands

Vegetable oil, for frying

2 large British Lion eggs

2 whole limes

A little coarse sea salt

Firstly using a pestle and mortar (or food processor) pound together the bird’s eye chilli, garlic and ginger to make a paste; a little coarse sea salt can be added to the mortar to act as an abrasive and help combine the ingredients. Heat a large wok to a high heat and place around 150-200ml of vegetable oil in it. When the oil is sizzling hot, crack an egg into a bowl and add to the pan by gently pouring it into the hot oil - be careful of splattering oil as it hits the wok. As soon as the egg touches the oil it will begin to cook very quickly; leave for around ten seconds and then gently unstick from the wok using a wok spoon, being careful not to split the egg yolk. The egg will take around 20/30 seconds to cook. When the egg white is cooked and the yolk is still runny, remove the egg using a slotted wok spoon and place on the draining plate. Repeat this process with the second egg. Remove most of the oil from the pan then add the ginger, garlic and chilli paste and move constantly until golden brown. In the afterheat of the eggs being fried this will not take long so be careful not to burn the mix. Add the minced pork belly and continue to fry until the pork is crispy, next add the caster sugar and cook for a further minute until the mixture darkens and caramelises. Then add the coriander, mint, basil, Thai shallots, tomatoes and fish sauce and squeeze one lime into it then toss together. Immediately serve the pork stir-fry on a plate with the egg on top and a wedge of lime on the side to squeeze over the dish yourself for freshness.

The best way to set yourself up for cooking this dish is to separate all the prepared ingredients into bowls and place them within arm’s length of the stove top for easy access whilst cooking. The eggs will be cooked first so make sure to crack them into separate bowls for convenience and have a plate with some kitchen roll handy to put them on.