Beef Brisket Chimichurri

Name: Rinderbrust Chimichurri
Total time: 10 h
Ingredients: 18 g Grobes Meersalz; 10 g Schwarzer Pfeffer, grob gemahlen; 8 g Getrocknete Petersilie; 6 g Getrockneter Oregano; 4 g Rote Chiliflocken; 8 g Knoblauchpulver; 15 ml Olivenöl

SmokingBeefHot SmokingHard10-14 hrs93-96 °C110-125 °CMesquite + Cherry

Argentine-inspired beef brisket prepared with a spicy chimichurri rub of parsley, oregano and red chili, then hot smoked. The intensely herby character of the chimichurri permeates the meat and creates a complex flavor harmony with the mild smoke. A Latin American interpretation of the classic BBQ brisket.

Ingredients(for 1 kg)

Coarse sea salt18 g

Black pepper, coarsely ground10 g

Dried parsley8 g

Dried oregano6 g

Red chili flakes4 g

Garlic powder8 g

Olive oil15 ml

Instructions

Prepare chimichurri rub

15 minutes + 6 hours resting time

Thoroughly mix all dry spices together. Pat the brisket dry and rub evenly with the rub, paying special attention to folds and gaps. Coat with olive oil and lightly press the spices in. Cover and let rest in the refrigerator for at least 6 hours.

Prepare smoker and initial smoking

5-6 hours

Preheat smoker to 110-125 °C. Use mesquite and cherry wood in a 1:2 ratio (mesquite sparingly as it is very intense). Place brisket fat side up. Smoke until core temperature of 70-72 °C and formation of a dark bark.

Wrapping (Texas Crutch)

4-6 hours

Wrap the brisket in butcher paper and add a splash of red wine vinegar and some olive oil to enhance the chimichurri flavors. Continue smoking at 115-120 °C until core temperature reaches 93-96 °C and the meat is butter-soft when probed with a knife tip.

Resting and serving with fresh chimichurri

1 hour resting time

Let the wrapped brisket rest in an insulated cooler for at least 1 hour. Meanwhile, prepare fresh chimichurri sauce from parsley, garlic, oregano, chili flakes, red wine vinegar and olive oil. Slice the brisket against the grain and serve with the fresh sauce.

Pro Tip

During the resting phase, prepare a fresh chimichurri sauce to serve alongside. The sauce made from fresh parsley, garlic, oregano, red wine vinegar and olive oil enhances the spice notes of the smoked meat and provides a fresh contrast.

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