Fatty Brisket

Name: Fatty Brisket
Yield: Serves 12 to 14
Ingredients: 2 cups dried red chilies, such as cayenne; 2 cups black peppercorns; Zest of 4 limes; 1 1/2 cups kosher salt; 2 tablespoons palm or brown sugar; 1/4 cup fish sauce; 20 garlic cloves, peeled; 10 small shallots, peeled; 2 inches young fresh ginger, peeled; 1/4 cup well-stirred coconut milk, preferably Aroy-D brand; 1 whole untrimmed brisket (about 12 pounds)

By Zakary Pelaccio and JJ Goode

April 19, 2012

Three kindred spirits—pitmaster Robbie Richter, Jori, and I—came up with this profound merging of Southeast Asia and the American South. So profound that it could be both mascot and metaphor for Fatty 'Cue.

LISTEN
Hours of southern soul while you drink southern beer and dream of southern girls—that is, if you don't have one of your own.

DRINK
Lone Star. We're smoking brisket here, and that's Texas style.

Cooks' Note

NOTE
Whole, untrimmed brisket means don't let anyone cut off the fatty deckle and leave you with only the anorexic lean (or flat).

THE WOOD
You should be using a nice hardwood that's local. Don't use pine, cedar, hickory, or mesquite as the brisket will be in the smoker for a long time and the scents from those woods are so strong that they will overpower the flavor of the meat and seasonings.

Recipe notes

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