Ask Zane Anything
How do you make your brisket recipe but the recipe so you can make it at home?
- asked by hannah the 9 year old child
Hi Hannah, Thanks for your question and I'm sorry for the delay in responding. I've been so busy keeping up with the Diners, Drive Ins and Divers that even my self-obsession needed to be put on hold. But now I'm back. As self-obsessed as ever. Or maybe I've softened a little. I'm curious about you. Do you really want to cure, spice, smoke and slice smoked meat at home? Cool. Buy a nice brisket. 8 to 10 pounds with a nice half inch fat cap. Buy ameat cure called Morton's Tender Quick. Rub on the brisket. On top of the cure generously sprinkle Caplansky's Secret Spice Rub (I'll send you some). Put it in a shallow container in your fridge. Every day for two weeks you'll flip the meat. After 2 weeks you'll rinse off the cure and leave in the fridge uncovered. The meat will develop a tacky outer film called the "pellicle". This will help the smoke stick to the meat. Put your brisket in the smoker fat side down. Add more spice to the meat up side. Choose your wood. Smoke for about 12 hours at around 195 deg. Send me pics or more questions.
Thank you from Zane

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Zane is not responsible for screwing up your life if you take his relationship advice. Please take all answers with a light heart and an open mind. Zane is not a psychologist, biologist, dermatologist, botanist, or specialist of any kind in anything other than Deli. Even then, he's not perfect, but strives to be. Zane takes no responsibility if you take his advice seriously, because, well, he doesn't take his own advice seriously.