🥩 Ultimate Smoked Brisket with Charred Greens and Salsa Rossa

⭐ Perfect for: Family dinners, backyard BBQs, weekend gatherings

rep time: 30 minutes

Cook time: 12–14 hours (low and slow)

Servings: 8–10 people

🛒 Ingredients:

For the Brisket:

 • 2.5 kg beef brisket (whole, untrimmed)

 • 1 tbsp brown sugar

 • 1 tsp paprika

 • 1 tsp garlic powder

 • 1 tsp onion powder

 • 1 tsp dry mustard

 • 1 tsp black pepper

 • 1 tsp salt

 • 1 tsp cumin seeds (optional)

 • 1 tsp chili flakes (optional)

For the Charred Greens:

 • 1 broccoli head (cut into florets)

 • 2 zucchini (sliced)

 • 1 tbsp olive oil

 • Salt & pepper to taste

For the Salsa Rossa:

 • 3 ripe tomatoes

 • 1 red bell pepper

 • 1 small red onion

 • 2 garlic cloves

 • 1 tbsp olive oil

 • 1 tbsp balsamic vinegar

 • Salt & pepper to taste

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🔥 Preparation:

1. Prepare the Brisket Rub

In a small bowl, mix all dry rub ingredients. Massage it all over the brisket, cover with plastic wrap, and refrigerate for at least 4 hours (preferably overnight).

2. Smoke the Brisket

Preheat your smoker to 250°F (120°C).

Place the brisket fat-side up on the smoker. Let it smoke for 8–10 hours until it forms a dark bark on the outside. Wrap it in butcher paper or foil, return to smoker for 2–3 more hours, or until the internal temp reaches 200–205°F (93–95°C). Rest for 45 minutes before slicing.

3. Char the Greens

Toss the vegetables with olive oil, salt, and pepper. Grill them on high heat or use a cast iron pan until they get charred and tender (5–7 minutes).

4. Make the Salsa Rossa

Grill or roast tomatoes, pepper, onion, and garlic until slightly charred. Blend them with olive oil, balsamic vinegar, salt, and pepper until smooth. Chill slightly before serving.

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🍽️ Serving:

 • Slice the brisket against the grain.

 • Place it on a rustic wooden board.

 • Arrange the charred greens beside it.

 • Serve with a small bowl of salsa rossa on the side so everyone can help themselves.

 • Optional: Sprinkle with fresh parsley or thyme for a gourmet touch.

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🧊 Storage:

 • Fridge: Store leftovers in airtight containers for up to 4 days.

 • Freezer: Wrap brisket slices in foil and freeze for up to 2 months.

 • Reheat: Warm in oven at 300°F (150°C) with a splash of broth to retain moisture.