Slow-Smoked Brisket Rub

Name: Slow-Smoked Brisket Rub
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 10 Portionen
Ingredients: 3 tablespoons ground coriander; 1.5 tablespoons fennel seeds; 1 tablespoon brown sugar; 1 tablespoon ground paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1.5 teaspoons mustard seed; 1 piece (4 pound) corned beef brisket; cherry wood chips

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

20 Min

This Thermomix® recipe for Slow-Smoked Brisket Rub is ready in 3 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This slow-smoked brisket rub recipe is a family favorite, perfect for special occasions or a hearty weekend meal. The blend of coriander, fennel, paprika, and a touch of brown sugar creates a rich, savory crust that's simply irresistible. I've been making this for years, and it always gets rave reviews! The brisket needs a few days to marinate, so plan ahead. It's ideal for a festive gathering or a cozy winter dinner. The slow smoking process ensures a tender, flavorful result that's well worth the wait. This recipe is perfect for meat lovers and those who enjoy a bold, smoky flavor.

Ingredients (9 ingredients)

3 tablespoons ground coriander
1.5 tablespoons fennel seeds
1 tablespoon brown sugar
1 tablespoon ground paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1.5 teaspoons mustard seed
1 piece (4 pound) corned beef brisket
cherry wood chips

Preparation (7 steps)

Spice Blend Preparation

Thermomix® Setting

10 sec/Speed 4

Add 3 tablespoons of ground coriander, 1 ½ tablespoons of fennel seeds, 1 tablespoon of brown sugar, 1 tablespoon of ground paprika, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 ½ teaspoons of mustard seed to the mixing bowl. Mix for 10 Sec./Stufe 4 to combine the spice mixture well.

Brisket Marination

Place the 4 pound corned beef brisket in a glass baking dish and rub the spice mixture all over the meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days to marinate.

Wood Chip Soak

Soak cherry wood chips in water for at least 1 hour before smoking.

Smoker Preparation

Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.

Brisket Smoking

Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid. Cook in the preheated smoker for 2 hours.

Brisket Wrapping and Continued Smoking

Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.