Ox Brisket Mustard Pepper Crust

Name: Ochsenbrust Senf-Pfefferkruste
Total time: 12 h
Ingredients: 20 g Grober schwarzer Pfeffer; 16 g Grobes Meersalz; 30 g Körniger Dijonsenf (als Bindemittel); 6 g Weißer Pfeffer, grob gemahlen; 8 g Senfkörner, leicht zerdrückt; 4 g Knoblauchpulver

Pepper CrustBeefHot SmokingHard12-18 hrs93-96 °C110-125 °COak + Hickory

Classic Texan brisket tradition meets European mustard flavors in this irresistible recipe. A coating of coarse mustard serves as a binder for a bold pepper crust that forms a spectacular bark during long smoking. The result is a juicy, flavorful brisket with an incomparably spiced outer layer.

Ingredients(for 1 kg)

Coarse black pepper20 g

Coarse sea salt16 g

Whole grain Dijon mustard (as binder)30 g

White pepper, coarsely ground6 g

Mustard seeds, lightly crushed8 g

Garlic powder4 g

Instructions

Preparation

30 min + 12 hours resting

Trim excess fat from the brisket to 6-8 mm. Coat the brisket completely and evenly with Dijon mustard. Mix all dry ingredients and apply generously to all sides, pressing firmly. Cover and let rest in the refrigerator.

Smoking Phase 1

6-8 hours

Preheat smoker to 110-120 °C with oak and hickory. Place brisket fat side up. Smoke uncovered until core temperature reaches approx. 74 °C or until the bark is completely firm and dark.

Smoking Phase 2 (wrapped)

4-8 hours

Wrap brisket tightly in two layers of butcher paper. Continue smoking at 120-125 °C to a core temperature of 93-96 °C. The meat should feel like butter when probed.

Resting

60-120 min

Let the wrapped brisket rest in an insulated cooler for at least 1 hour, preferably 2 hours. Then slice against the grain into 10-12 mm thick slices.

Pro Tip

Wrap the brisket in butcher paper at a core temperature of 74 °C (stall phase) to protect the bark and shorten the cooking time.

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