Twisted Blue Brisket Recipe

Prep the brisket

Trim excess fat from the brisket leaving about 1/4-inch fat cap. Pat the meat dry with paper towels.

Combine kosher salt, coarse black pepper, garlic powder and onion powder in a bowl and rub evenly over all sides of the brisket. Let rest at room temperature for 30 minutes (or refrigerate uncovered up to overnight).

Prepare your smoker for low-and-slow smoking at 110–120°C (225–250°F). If using a charcoal grill, set up for indirect heat and add soaked wood chips to the coals or in a smoker box.

Place brisket fat-side up on the smoker grates. Smoke until internal temperature reaches 88–93°C (190–200°F), roughly 6–8 hours for a 2 kg brisket, depending on thickness and smoker consistency. Monitor and replenish wood/charcoal as needed.

When target temperature is reached and a probe slides in with little resistance, remove the brisket and wrap it tightly in foil (or butcher paper) and rest in a cooler or warmed oven for at least 1 hour to redistribute juices.

After resting, unwrap and slice the brisket against the grain into 1/4-inch slices. Keep warm until assembly.

Preheat oven to 200°C (400°F).

Place baguette slices on a baking sheet. Brush both sides lightly with 2 tbs olive oil. Toast in the oven for 6–8 minutes until golden and crisp, flipping halfway. Remove and while still warm, rub each slice with the smashed garlic cloves to infuse flavor.

In a medium bowl combine diced tomatoes, sliced basil, red onion, remaining 2 tbs olive oil, balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 10 minutes to meld flavors.

Spoon a generous tablespoon of the tomato mixture onto each garlic-rubbed crostini just before plating to prevent sogginess.

In a medium saucepan over medium heat melt the butter. Whisk in the flour and cook 1–2 minutes to form a roux, stirring so it does not brown.

Slowly whisk in the milk and cream until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Reduce heat to low. Stir in crumbled blue cheese a handful at a time until fully melted and incorporated. Add garlic powder, Worcestershire sauce and lemon juice. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting to preference. Keep warm on very low heat, stirring occasionally.

Arrange sliced smoked brisket on a serving board or plates. Place 2–3 garlic bruschetta pieces alongside the meat (or top bruschetta with a slice of brisket for a composed bite).

Drizzle warm blue cheese sauce over the brisket slices (or serve sauce on the side for dipping). Use about 2–3 tbs sauce per serving, more as desired.

Garnish with chopped parsley and optional pickled jalapeños for brightness and heat. Serve immediately.