Beef Baharat Middle Eastern Rub
Baharat, Arabic for 'spices,' is a versatile spice blend from the Levant that harmoniously combines warm and savory notes. The blend of allspice, cinnamon, and black pepper creates a deep, smoky complexity that is further enhanced by wood smoking. This recipe is particularly suited for beef brisket or shoulder.
Ingredients(for 1 kg)
Instructions
Preparing the Rub
10 minutesMix all spices together. Pat the beef dry and apply the Baharat rub evenly on all sides. Massage in firmly and store uncovered in the refrigerator overnight.
Preparing the Smoker
45 minutesPreheat the smoker to 110-120 °C. Soak oak wood chips and cherry wood chips in a 2:1 ratio. Remove the meat from the refrigerator 1 hour before smoking.
Smoking
10-14 hoursPlace the meat in the smoker and smoke at a constant 110-120 °C. Add wood chips regularly during the first 4 hours. Check the temperature hourly and adjust as needed.
Texas Crutch and Resting Phase
2 hours resting timeAt 74 °C core temperature, wrap the meat in butcher paper and continue cooking to 93-96 °C. Then remove from the smoker, wrap in towels, and rest in a cooler for 1-2 hours.
Pro Tip
Use freshly ground spices for the Baharat, as whole spices ground just before use are significantly more aromatic. A drizzle of pomegranate molasses when serving adds an authentic Levantine touch.
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