🥩 Ultimate Smoked Brisket with Charred Greens and Salsa Rossa
Ultimate Smoked Brisket with Charred Greens and Salsa Rossa
Ultimate Smoked Brisket with Charred Greens and Salsa Rossa is a flavor-packed feast that will tantalize your taste buds! Imagine tender, juicy brisket, perfectly smoked to perfection, paired with vibrant charred greens that add a delightful crunch. The zesty Salsa Rossa, bursting with fresh tomatoes, garlic, and a hint of spice, brings everything together in a symphony of flavors. This dish is not just a meal; it’s an experience that will have your friends and family raving long after the last bite. Get ready to impress with this epic culinary adventure!
Why You’ll Love This Recipe
- Experience the ultimate flavor explosion with perfectly smoked brisket.
- Enjoy the vibrant, smoky char of greens that elevate every bite.
- Delight in the zesty kick of homemade salsa rossa that ties it all together.
- Impress your friends and family with a dish that looks as good as it tastes.
- Perfect for gatherings or a cozy night in, this recipe is a crowd-pleaser!
Table of Contents
Recipe Snapshot
Ultimate Smoked Brisket with Charred Greens and Salsa Rossa
Ingredients
Equipment
Method
- Start with a beautiful brisket, about 5-7 pounds. Trim excess fat, leaving about 1/4 inch for flavor. Rub it generously with a mix of salt, pepper, garlic powder, and smoked paprika.
- Wrap the seasoned brisket in plastic wrap and let it rest in the fridge for at least 4 hours, or overnight for maximum flavor.
- Fire up your smoker to 225°F (107°C). Use wood chips like hickory or mesquite for that smoky goodness.
- Place the brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- Once the brisket hits the target temp, wrap it in butcher paper or foil. Let it rest for at least 30 minutes to keep it juicy.
- While the brisket rests, heat a grill or skillet. Toss your favorite greens, like kale or Swiss chard, with olive oil, salt, and pepper. Char them for about 3-5 minutes until slightly crispy.
- In a blender, combine roasted red peppers, garlic, olive oil, lemon juice, and a pinch of salt. Blend until smooth for a vibrant salsa.
- Slice the brisket against the grain, plate it with charred greens, and drizzle with salsa rossa. Dig in and savor every bite!
Notes
| Nutrient | Amount |
|---|---|
| Calories | 500 |
| Fat | 30g |
| Protein | 40g |
| Carbs | 10g |
| Sugar | 2g |
| Sodium | 800mg |
| Feature | Details |
|---|---|
| Category: | Main Course |
| Cuisine: | American |
| Prep Time: | 20 minutes |
| Cook Time: | 12 hours |
| Total Time: | 12 hours 20 minutes |
| Dietary: | Gluten-Free |
| Serves: | 6-8 people |
| Best Served: | With charred greens and salsa rossa |
Ingredients
Brisket – the star of the dish, choose a well-marbled cut for tenderness.
Salt – enhances flavor; use kosher salt for even seasoning.
Black Pepper – adds a nice kick; freshly ground is best.
Garlic Powder – for a savory depth; a little goes a long way.
Onion Powder – complements the garlic and adds sweetness.
Smoked Paprika – infuses a smoky flavor without the grill.
Charred Greens – use kale or collard greens for a hearty side.
Olive Oil – helps to char the greens and adds richness.
Lemon Juice – brightens the dish and balances flavors.
Salsa Rossa – a zesty sauce that adds a fresh kick.
Fresh Herbs – like cilantro or parsley for garnish and freshness.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Get ready to embark on a delicious journey with your Ultimate Smoked Brisket with Charred Greens and Salsa Rossa!
Step 1: Prepare the Brisket
Start with a beautiful brisket, about 5-7 pounds. Trim excess fat, leaving about 1/4 inch for flavor. Rub it generously with a mix of salt, pepper, garlic powder, and smoked paprika.
Step 2: Let it Rest
Wrap the seasoned brisket in plastic wrap and let it rest in the fridge for at least 4 hours, or overnight for maximum flavor.
Step 3: Preheat the Smoker
Fire up your smoker to 225°F (107°C). Use wood chips like hickory or mesquite for that smoky goodness.
Step 4: Smoke the Brisket
Place the brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
Step 5: Wrap and Rest
Once the brisket hits the target temp, wrap it in butcher paper or foil. Let it rest for at least 30 minutes to keep it juicy.
Step 6: Char the Greens
While the brisket rests, heat a grill or skillet. Toss your favorite greens, like kale or Swiss chard, with olive oil, salt, and pepper. Char them for about 3-5 minutes until slightly crispy.
Step 7: Make the Salsa Rossa
In a blender, combine roasted red peppers, garlic, olive oil, lemon juice, and a pinch of salt. Blend until smooth for a vibrant salsa.
Step 8: Serve and Enjoy
Slice the brisket against the grain, plate it with charred greens, and drizzle with salsa rossa. Dig in and savor every bite!
Pro Tips for Making the Recipe
•Choose a well-marbled brisket for maximum flavor and tenderness.
•Let the brisket rest after smoking to lock in juices and enhance flavor.
•Use a meat thermometer to ensure perfect doneness—aim for 195°F to 205°F.
•Experiment with different wood chips for unique smoky flavors—hickory and mesquite are great choices.
•For charred greens, toss them in olive oil and sea salt before grilling for extra flavor.
How to Serve
- Slice the brisket against the grain for tender bites.
- Serve with a generous helping of charred greens on the side.
- Drizzle salsa rossa over the brisket for a zesty kick.
- Pair with creamy mashed potatoes or a refreshing quinoa salad.
- Offer warm tortillas for a fun, DIY brisket taco experience.
- Complement with a side of pickled vegetables for added crunch.
- For a drink, serve iced tea or a fruity mocktail to balance the flavors.
Make Ahead and Storage
Storing Leftovers
• Allow the brisket to cool to room temperature before storing.
• Wrap the brisket tightly in plastic wrap or aluminum foil.
• Place charred greens in an airtight container.
• Store salsa rossa in a separate airtight container.
• Refrigerate leftovers within two hours for best quality.
Freezing
• Slice the brisket into portions for easier thawing.
• Wrap each portion in plastic wrap, then in aluminum foil.
• Place charred greens in freezer-safe bags, removing excess air.
• Freeze salsa rossa in ice cube trays for easy use later.
• Label containers with the date for reference.
Reheating
• Thaw brisket in the refrigerator overnight before reheating.
• Reheat in the oven at 300°F (150°C) until warmed through.
• Use a skillet for charred greens, adding a splash of water to steam.
• Warm salsa rossa gently on the stovetop or in the microwave.
• Avoid overheating to maintain texture and flavor.
FAQs
What type of wood is best for smoking brisket?
Using hardwoods like oak, hickory, or mesquite can enhance the flavor of your brisket. Each wood brings a unique taste, so feel free to experiment and find your favorite!
How long should I smoke the brisket?
Smoking time can vary based on the size of your brisket and the temperature you’re using. Generally, plan for about 1 to 1.5 hours per pound at 225°F to 250°F for a perfectly tender result.
Can I make the salsa rossa ahead of time?
Absolutely! Salsa rossa can be made a day in advance and stored in the fridge. This allows the flavors to meld beautifully, making it even more delicious when served with your brisket.
What can I substitute for charred greens?
If you can’t find charred greens, consider using sautéed spinach or kale. Both options will provide a lovely texture and flavor that complements the brisket wonderfully!
Final Thoughts
There you have it, the Ultimate Smoked Brisket with Charred Greens and Salsa Rossa! This dish is not just a meal; it’s an experience that brings friends and family together. With its smoky flavors and vibrant greens, every bite is a celebration. So fire up that smoker, gather your loved ones, and enjoy the simple joy of cooking and sharing this delightful recipe. Happy cooking!
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