Smoked Easter Brisket

Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using Hickory wood splits for fuel and flavor.

Trim the Whole Beef Brisket (1) by removing thick areas of fat and sinew from the top and bottom. Season with All-Purpose Spice Rub (2 Tbsp) followed by Onion Soup and Dip Mix (1 packet). Allow the brisket to be set at room temperature for 15-20 minutes before placing it on the smoker.

Smoke the brisket at 275 degrees F (140 degrees C) until the outside starts to turn dark about 3 1/2 – 4 hours.

Remove the brisket from the pit and place it in a large aluminum pan. Add the Beef Broth (2 cups), Red Wine (2 cups), Tomato Paste (3 Tbsp), Garlic (6 cloves), Onions (2), and Bay Leaves (3) to the pan. Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil.

Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202 degrees F (95 degrees C). At this point check the brisket for tenderness. It should feel really soft when you insert a handheld thermometer in all areas of the brisket.

Remove the brisket from the pit and carefully take it out of the braising liquid. Place it on a sheet pan and loosely cover it with aluminum foil.

Pour the pan liquid through a colander to separate the onions from the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.

In a deep saute pan over medium heat, add the All-Purpose Flour (1/4 cup) and Butter (1/2 stick) and stir for a few minutes to create a roux. Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken. At this point stir in the onions and taste for seasoning. If it needs a little salt and pepper just use a sprinkle of AP seasoning.

Slice the brisket across the grain and serve with the brisket onion gravy.