Baharat Smoking Blend
Baharat, the Arabic word for 'spices,' is a Levantine all-purpose spice blend with a balanced profile of allspice, cinnamon, and nigella seeds. This smoking version is specifically optimized for low-and-slow smoking methods where the complex flavors have time to penetrate deep into the meat. Particularly popular for beef brisket and lamb shoulder in Middle Eastern cuisine.
Ingredients(for 1 kg)
Instructions
Brine and Rub
24 hoursCombine all baharat spices. First brine the meat in a salt solution (60 g salt per liter of water) for 12 hours, then remove, pat dry, and rub with the baharat blend. Refrigerate for another 12 hours.
Prepare Smoker
45 minutesSet the smoker to 105-120 °C and place a water pan inside to regulate humidity. Prepare oak and cherry wood chips. Bring the meat to room temperature 30 minutes before smoking.
Low-and-Slow Smoking
8-14 hoursPlace the meat in the smoker and slowly smoke at 105-120 °C. After 6 hours, optionally wrap in butcher paper to protect the bark. Continue smoking until the core temperature reaches 90-96 °C. Replenish wood chips regularly.
Rest and Serve
30-60 minutesRemove the meat from the smoker, wrap in butcher paper, and rest in a cooler for 30-60 minutes. This longer resting period is crucial for juice retention and the full development of the baharat flavors.
Carving
10 minutesSlice the meat against the grain into even slices. The deep brown baharat bark should be crispy and aromatic. Serve with fresh herbs and flatbread.
Pro Tip
For an authentic Middle Eastern smoking experience, place bay leaves and cinnamon sticks directly on the wood chips – the additional smoke intensifies the baharat flavors.
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