Smoked brisket with pea puree, fresh chickpeas, and calabaza flores.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Brisket
INGREDIENTS
- 1 ea. Chairman’s Reserve Brisket
- Salt and pepper
METHOD
- Remove all of the hard fat.
- Season and smoke just under 250f until you reach an internal temperature of 180f.
- Then wrap in butcher paper and with beef tallow (see video) to add ultimate fat and moisture, then smoke until you reach an internal temperature of 202f.
- Place still wrapped into a portable cooler and let rest 4-6 hours.
Serve with a pea puree, fresh sautéed chickpeas and calabaza flores
