Smoked Assorted Brisket Raw Vegetable Tray Recipe
Make Smoked Assorted Brisket Raw Vegetable Tray Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Brisket
Vegetable Tray (Raw Assortment)
Dips & Garnishes
Finishing & Serving
Method
Smoked Brisket
- 1
Trim and bind
Trim excess hard fat from the brisket, leaving a thin layer (about 1/8–1/4 inch) for flavor. Pat brisket dry. Spread yellow mustard evenly over all surfaces as a binder for the rub.
- 2
Apply rub
Combine kosher salt, coarse black pepper, garlic powder, paprika, and brown sugar (if using) in a bowl. Rub the spice mixture evenly over the entire brisket, pressing gently to adhere.
- 3
- 4
Smoke the brisket
Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke undisturbed until internal temperature reaches about 160–165°F (71–74°C). This commonly takes ~4–6 hours for a 6 lb brisket but times vary with smoker and ambient temps.
- 5
Wrap and continue cooking
When brisket reaches 160–165°F, wrap tightly in butcher paper or foil to push through the stall and retain moisture. Return to smoker and continue until internal temperature reaches 200–203°F (93–95°C) and the probe slides in with little resistance; this may take another 2–4 hours.
- 6
Rest
Remove wrapped brisket from smoker and let rest for at least 1 hour in an insulated cooler or warm place. Resting allows juices to redistribute and makes slicing easier.
- 7
Slice
Unwrap the brisket. Separate point and flat if desired. Slice the flat against the grain into 1/8–1/4 inch slices. For the point, slice across the grain or pull apart into bite-sized pieces. Keep warm or serve at room temperature on the vegetable tray.
Vegetable Tray (Raw Assortment)
- 8
Wash and prep
Thoroughly wash all vegetables. Peel or scrub cucumbers and carrots if needed. Trim celery, cut cucumbers on a bias into 1/4-inch slices, halve radishes and cherry tomatoes, cut broccoli and cauliflower into bite-sized florets, and halve mini peppers and remove seeds.
- 9
Arranging the bed
Spread mixed baby greens in the center or across the bottom of the serving tray to form an attractive bed for the brisket slices and vegetables.
- 10
Light seasoning (optional)
If desired, toss broccoli and cauliflower florets lightly with 1–2 tbs olive oil and a pinch of coarse salt so they shine on the tray. Do this only if you want a slight sheen; keep most items raw and unseasoned for dipping.
- 11
Assemble vegetables
Arrange vegetables in groups around the tray in visually appealing sections: carrots, celery, mini peppers, cherry tomatoes, cucumber slices, radishes, snap peas, broccoli and cauliflower. Leave a central area for the brisket slices and dips.
Dips & Garnishes
- 12
Prepare dips
Pour ranch dressing, smoked barbecue sauce, and chimichurri (if using) into small bowls or ramekins. Place pickled jalapeños in a small bowl as an optional spicy garnish. Set lemon wedges in a small pile.
- 13
Garnish tray
Sprinkle chopped fresh parsley lightly over the vegetables and around the brisket placement area. Add lemon wedges around the perimeter for guests to squeeze over vegetables if desired.
Finishing & Serving
- 14
Place brisket on tray
Fan brisket slices across the bed of mixed greens in the center of the tray, or present sliced brisket in a shallow dish in the middle with vegetables arranged around it. Spoon a little smoked barbecue sauce over a few slices if you want a saucier presentation.
- 15
- 16