Oven-Cold Smoked Brisket with Smoked Cheddar Cheese and Mixed Salad

Ingredients

• 19 lb Beef Brisket (packer style) (whole packer brisket, USDA Choice, with fat cap)
• 0.5 cup Kosher Salt (coarse, for dry brine)
• 2 tbsp Olive Oil (extra‑virgin, for rub)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tsp Black Pepper (freshly cracked)
• 0.5 cup Apple Cider Vinegar
• 0.5 cup Water
• 1 tbsp Sugar (white granulated)
• 8 oz Sharp Cheddar Cheese (block, for cold smoking)
• 6 cups Mixed Salad Greens (pre‑washed)
• 1 medium Purple Onion (thinly sliced)
• 0.25 cup Dried Cranberries
• 2 medium Carrot (julienned)
• 1 cup Green Beans (blanched)

Instructions

1. Select and Trim the Brisket

   Choose a whole packer brisket about 19 lb. Using a sharp knife, remove the large, hard fat cap on top, any hard pockets of fat, and excess fat on the bottom, leaving a thin layer of fat for flavor.

   Time: PT15M

2. Score the Fat Layer

   Lightly score the remaining fat in a cross‑hatch pattern about 1/4 inch deep to allow the salt to penetrate and the fat to render evenly.

   Time: PT5M

3. Apply Dry Brine

   Evenly coat the entire brisket with ½ cup kosher salt, rubbing it into the scored fat and meat surfaces.

   Time: PT10M

4. Refrigerate for Brining

   Place the salted brisket on a tray, uncovered, in the refrigerator for 48 hours. Flip once halfway through for even seasoning.

   Time: PT48H

5. Cold Smoke the Brisket

   Set up a cold‑smoke system (no heat, just smoke) in a well‑ventilated area. Smoke the brined brisket for 16‑17 hours at ambient temperature (~30°F). Place the brisket fat side up on the rack.

   Time: PT17H

6. Preheat Oven

   Preheat a conventional oven to 285°F.

   Time: PT15M

   Temperature: 285°F

7. Prepare Brisket for Roasting

   Place a wire rack on a roasting pan. Position the brisket fat side up on the rack, high enough that heat circulates around it. Add a second tray beneath to catch drippings.

   Time: PT5M

8. Apply Oil and Spice Rub

   Brush the surface with 2 tbsp olive oil, then sprinkle 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp black pepper, and a pinch more salt if desired. Rub gently to coat.

   Time: PT5M

9. Roast at 285°F

   Insert the pan into the oven and roast for 5 hours, maintaining 285°F. Do not open the door unnecessarily.

   Time: PT5H

   Temperature: 285°F

10. Periodic Mist Spritz

    Every hour, lightly mist the brisket with a fine spray of a 1:1 mixture of water, apple cider vinegar, and 1 tbsp sugar (mix in a spray bottle).

    Time: PT5M

11. Increase Oven Temperature

    After the initial 5 hours, raise the oven temperature to 300°F and continue roasting until the internal temperature reaches 205‑210°F (approximately another 5 hours).

    Time: PT5H

    Temperature: 300°F

12. Rest the Brisket

    Remove the brisket, wrap tightly in aluminum foil (or butcher paper), and let rest for 1.5 hours at room temperature.

    Time: PT1H30M

13. Slice and Serve

    Unwrap the brisket, slice the flat against the grain, then slice the point. Serve with smoked cheddar cheese and the mixed salad.

    Time: PT15M

14. Prepare Smoked Cheddar Cheese (optional)

    While the brisket rests, cold‑smoke the 8 oz cheddar block for 12‑17 hours using the same cold‑smoke setup. Once smoked, slice thinly for the salad topping.

    Time: PT17H

15. Assemble Mixed Salad

    In a large bowl combine mixed greens, sliced purple onion, julienned carrots, blanched green beans, and dried cranberries. Dress with 2 tbsp olive oil, 2 tbsp apple cider vinegar, a pinch of salt, and toss gently.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

5 g

Fat

55 g

Fiber

0 g