Brisket Pho-Style
Beef brisket inspired by the aromatic spices of Vietnamese Pho soup, combined with the depth of hot smoking. Star anise, cinnamon and cardamom form an extraordinary spice crust that caramelizes during smoking. The result is a brisket with a unique layer of aroma, traditionally served sliced.
Ingredients(for 1 kg)
Instructions
Spice mix & preparation
20 minutes + 8 hours resting timeMix all dry spices together. Brush fish sauce evenly onto the brisket, then generously rub the spice mixture on all sides. Wrap in plastic wrap and let rest in the refrigerator for at least 8 hours.
Initial smoking
6-8 hoursPreheat smoker to 110-125 °C and use oak and cherry wood in a 2:1 ratio. Place brisket fat side up and smoke until a core temperature of 72-74 °C is reached and a dark crust (bark) has formed.
Texas Crutch wrap
4-6 hoursWrap the brisket tightly in two layers of butcher paper and add a splash of beef broth. Continue smoking at 115-120 °C until a core temperature of 93-96 °C is reached and the meat offers no resistance when probed.
Resting and slicing
1-2 hoursLet the wrapped brisket rest in a cooler for at least 1 hour. Before serving, unwrap and collect accumulated juices. Slice against the grain into approximately 1 cm thick slices and serve with fresh herbs and hoisin sauce.
Pro Tip
Briefly toast the star anise and cinnamon in a dry pan before grinding to activate the essential oils and intensify the aromas. When wrapping in the Texas Crutch phase, add a little beef broth to enhance the Pho flavors.
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