Shawarma Smoked Brisket
Beef brisket in the Levantine Shawarma style, seasoned with Baharat, sumac, and saffron, then slowly hot smoked. The classic Shawarma spices develop their full depth during the long smoking process. Served with tahini sauce and flatbread.
Ingredients(for 1 kg)
Instructions
Mix & apply rub
20 minutesCombine all dry spices with olive oil and the dissolved saffron into a paste. Massage the brisket generously all around, especially into cuts and crevices.
Overnight rub rest
8-24 hoursRest the rubbed brisket uncovered on a wire rack in the refrigerator. Open storage slightly dries the surface and promotes better bark formation.
Low and slow smoking
10-14 hoursSet smoker to 110-120 °C and add oak and lemon wood. Smoke the brisket fat side up. At 70 °C internal temperature, wrap in butcher paper and continue smoking to 93-96 °C.
Resting and carving
60 minutesRest the brisket in the butcher paper for at least 60 minutes. Slice evenly against the grain and serve with tahini, pickled vegetables, and flatbread.
Pro Tip
Dissolve saffron in warm water and incorporate into the rub – this gives a golden color and a unique aroma that perfectly complements the smoke.
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