Smokestack Bruschetta Recipe

Trim excess fat from the brisket leaving a thin fat cap. Pat dry.

Mix kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub evenly over all surfaces of the brisket. Let sit at room temperature for 30 minutes or refrigerate up to overnight.

Prepare smoker or grill for indirect smoking to maintain a steady 225°F (107°C). Drain soaked hickory chips and add to the smoker box or coals.

Place brisket fat-side up on the smoker. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 195–203°F (about 4–6 hours depending on thickness). During smoking, spritz with beef stock or water every hour after the first 2 hours to maintain moisture.

When brisket reaches target temp, remove from smoker, wrap tightly in foil and let rest for 45–60 minutes to redistribute juices.

Unwrap brisket, reserve juices in foil. Shred or thinly slice against the grain into bite-size pieces suitable for topping bruschetta.

If you prefer a quick sear for crisp edges, heat neutral oil in a skillet over medium-high and briefly sear shredded slices 1–2 minutes per side before assembling.

If using fresh poblanos, roast over a gas flame, under a broiler, or on a hot grill until skin is charred all over. Place in a bowl and cover with plastic for 10 minutes; peel, seed and dice. Measure 1 to 1 1/4 cups diced roasted poblano.

Bring water and milk to a simmer in a medium saucepan. Add salt. Slowly whisk in polenta in a steady stream to avoid lumps.

Reduce heat to low and cook, stirring frequently, until thick and creamy—about 20–25 minutes for coarse polenta. Stir in butter, grated cheddar and diced roasted poblano. Adjust seasoning with a pinch more salt if needed.

Pour cooked grits into a lightly oiled shallow pan or rimmed baking sheet to about 1/2-inch thickness. Smooth surface and chill in refrigerator for at least 2 hours (or until set).

When set, turn grits out onto a cutting board and cut into roughly 1.5–2-inch rounds or rectangles to sit on baguette slices.

Lightly dust each grit cake with cornmeal to help crisp the exterior. Heat vegetable oil in a nonstick skillet over medium heat until shimmering.

Fry grit cakes 2–3 minutes per side until golden brown and crisp. Transfer to a rack or paper towel-lined plate to drain. Keep warm.

If using fresh corn, char the ears on a hot griddle or under a broiler until lightly blackened on several sides; let cool and cut kernels from cobs. If using frozen, thaw and pat dry.

Combine corn kernels, diced roma tomatoes, finely diced red onion, minced jalapeño (if using) and chopped cilantro in a bowl.

Add lime juice, olive oil, salt and black pepper. Toss gently to combine. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Preheat oven to 375°F (190°C) or heat a grill pan. Brush baguette slices lightly with olive oil and toast until just golden, about 5–7 minutes in the oven or 1–2 minutes per side on a hot pan.

Place a warm poblano grit cake on each toasted baguette slice.

Top each grit cake with a small mound (about 1–1.5 tablespoons) of shredded smoked brisket.

Spoon about 1 tablespoon of corn pico de gallo over the brisket on each bruschetta to add brightness and texture.

Finish with a few microgreens or a cilantro leaf, a light grind of cracked black pepper and a tiny drizzle of olive oil if desired.

Arrange on a platter and serve warm. Leftover brisket and pico can be stored separately in the refrigerator for 2–3 days; reheat brisket gently to avoid drying.