Smoked Brisket Text-Mex-Style

• 1 Beef Brisket
(ask the butcher for US cut)
• 2 tablespoons coarsely grained natural salt
• 2 tablespoons coarsely ground black pepper
• 2 tablespoons granulated garlic
• Smoking wood: Mesquite

For the guacamole:
• 2 very ripe avocados
• Juice of 1 lime
• 2 garlic cloves, finely chopped
• Salt
• Pepper
• Chili powder
• 2 tablespoons yoghurt
• 1 tomato, seeded and
cut into fine cubes
• fresh coriander, finely chopped

For the salsa picante:
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 tablespoons olive oil
• Juice of 1 lime
• 1 small can of chopped tomatoes
• 1 small jar of green jalapeños,
cut into small pieces
• 1 tsp salt
• 1 tsp sugar
• 1-2 tsp chili powder
(depending on the desired level of sharpness)
• 1 tsp cumin
• 1 tbsp dried oregano

For the tortillas:
• 250 g wheat flour
• ½ tsp salt
• 200 ml water
• 3 tablespoons olive oil

Set the smoker - or alternatively a grill with a lid - to 105 - 115 °C, equip the meat with a core temperature measuring device and only place it on the grill when the grill temperature is kept constant and the smoke has already started to develop. When the brisket has reached a core temperature of 88 °C, wrap it in butcher's paper (wax paper, alternatively aluminum foil) and continue cooking until the core temperature reaches 92 °C. Then take the meat out of the smoker or grill and let it rest wrapped up at approx. 50 °C (e.g. in the oven) for at least 1 hour.
For the guacamole, remove the skin and pit from the avocados, chop into small pieces and place in a tall container. Add the remaining ingredients except for the tomatoes and coriander and puree. Finally, fold in the diced tomatoes and coriander.

For the tortillas, mix the flour and salt in a large bowl, then add the water and oil and mix to form a dough. Place on a floured work surface and knead with your hands until you have a smooth dough, adding water or flour as needed. Leave to rest for 10 minutes. Then divide the dough into 8 pieces and roll out into equal-sized circles. Brush a large pan thinly with oil and bake the tortillas on a medium heat for about 1 minute on each side.
For the salsa picante, heat the oil in a pan and sauté the onions and garlic until translucent. Deglaze with lime juice and add the tomatoes and the remaining ingredients. Simmer for about 15 minutes at a low heat. Purée briefly if necessary. If you want the salsa to be thinner, add a little more lime juice.

Cut the brisket into slices and serve in the warm tortilla with the guacamole and salsa picante.

FIRE&FOOD Issue 1-2019