Name: Salt + Smokes Brisket Or Cherry Smoked Salmon Recipe
Cook time: 12 h
Total time: 12 h
Yield: 8 servings
Ingredients: 4 pounds Brisket; 2 tablespoons Kosher salt; 1 tablespoon Black pepper; 1 tablespoon Garlic powder; 1 tablespoon Onion powder; 1 tablespoon Paprika; 2 tablespoons Brown sugar; 1 cup Beef broth; 1 cup Apple cider vinegar; 2 cups Cherry wood chips (for smoking); 2 pounds Salmon fillet; 1 cup Brown sugar; 1 cup Kosher salt; 1 tablespoon Black pepper; 1 teaspoon Garlic powder; 2 cups Cherry wood chips (for smoking); 2 tablespoons Olive oil; 1 to taste Lemon wedges (for serving)

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

JAMÓN SERRANO

Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.

Prepare the Brisket

In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub the mixture all over the brisket, ensuring it is evenly coated.

Season the Brisket

Wrap the seasoned brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.

Marinate

Soak cherry wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).

Prepare the Smoker

Place the brisket in the smoker and add the soaked cherry wood chips. Smoke for approximately 10-12 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

Once done, remove the brisket from the smoker and let it rest for at least 1 hour before slicing.

Rest the Brisket

Slice the brisket against the grain and serve with beef broth or apple cider vinegar on the side.

Serve

Rinse the salmon fillet under cold water and pat dry with paper towels.

Prepare the Salmon

In a bowl, combine brown sugar, kosher salt, black pepper, and garlic powder. Mix well.

Make the Brine

Rub the brine mixture over the salmon fillet, ensuring it is evenly coated. Wrap the salmon in plastic wrap and refrigerate for 6-8 hours.

Brine the Salmon

Soak cherry wood chips in water for at least 30 minutes. Preheat the smoker to 180°F (82°C).

Place the brined salmon in the smoker and add the soaked cherry wood chips. Smoke for 2-3 hours, or until the salmon is cooked through and flaky.

Smoke the Salmon

Remove the salmon from the smoker and drizzle with olive oil. Serve with lemon wedges on the side.

Finish and Serve

Brisket

Kosher salt

Black pepper

Garlic powder

Onion powder

Paprika

Brown sugar

Beef broth

Apple cider vinegar

Cherry wood chips (for smoking)

Salmon fillet

Olive oil

Lemon wedges (for serving)