What does black garlic taste like, and why use it on brisket?

Black garlic has a mellow, sweet, and balsamic-like flavor, which adds a unique umami depth to the brisket.

Do I *have* to use a dry rub, or can I marinate the brisket instead?

While the dry rub is essential for flavor and bark development, you can marinate the brisket overnight for extra moisture and flavor, but it's not strictly necessary.

What is the point of wrapping the brisket during smoking?

Wrapping the brisket in butcher paper (the Texas Crutch) helps retain moisture while still allowing for good bark formation. Foil can also be used, but it tends to soften the bark more.

How do I store leftover brisket?

You can store leftover brisket in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to prevent it from drying out. It also freezes well for up to 2-3 months.

What if I don't have a smoker? Can I still make this?

If you don’t have a smoker, you can use your oven. Set it to a low temperature (around 275°F or 135°C) and cook the brisket for a longer time, adding a pan of water to the oven to create moisture. However, the smoke flavor will be missing.

My grandfather used to tell me stories about his Texas barbecue days, and I've always been on a quest to capture that smoky, soulful flavor he talked about. This Black Garlic Brisket is my ode to those stories, with a twist that takes it beyond the ordinary. It’s got that classic smoky goodness, but with an unexpected umami punch from the black garlic. I'll never forget the first time I tried this recipe, a symphony of flavors that had my taste buds doing the tango!

This recipe transforms a humble brisket into a flavor bomb, infusing it with a deep, savory profile that’s both familiar and intriguingly new. The black garlic paste acts as a flavor carrier, seeping into every fiber of the meat, while the dry rub creates a beautiful, robust bark that's a joy to bite into. Plus, the smoke? Oh man, the smoke is just something else. We aim to infuse it with that rich, wood-kissed essence that makes a good brisket truly great. Seriously, what is even better than that?. The result is a brisket that's unbelievably tender, intensely flavorful, and guaranteed to impress your friends and family.

Black Garlic Brisket: Umami Smoke Infusion

Name: Black Garlic Brisket: Umami Smoke Infusion
Prep time: 30 min
Cook time: 10 h
Total time: 12 h
Yield: 12
Cuisine: Smoking
Ingredients: 1 Beef Brisket (12-14 lbs); 12 Black Garlic Cloves; 2 tbsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tbsp Soy Sauce; 1 tbsp Dijon Mustard; 2 tbsp Kosher Salt; 2 tbsp Black Pepper; 2 tbsp Smoked Paprika; 1 tbsp Garlic Powder; 1 tbsp Onion Powder; 2 tbsp Brown Sugar; 1/2 tsp Cayenne Pepper

Elevate your brisket game with this Black Garlic Brisket recipe! Infuse your brisket with umami goodness and smoky perfection, creating a tender, flavorful masterpiece that's sure to impress.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 600 minutes

Total Time: 720 minutes

📖 Instructions

Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This fat will render during the smoking process, keeping the meat moist and flavorful.
Make the Black Garlic Paste: In a mixing bowl, mash the black garlic cloves into a smooth paste. Mix in the olive oil, balsamic vinegar, soy sauce, and Dijon mustard. The aroma should be intense and slightly sweet.
Apply the Black Garlic Paste: Evenly spread the black garlic paste over the entire surface of the brisket. Ensure every part is covered, as this will impart the umami flavor throughout the meat.
Mix the Dry Rub: In a separate bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Mix well to ensure all ingredients are evenly distributed.
Apply the Dry Rub: Generously sprinkle the dry rub over the black garlic paste-coated brisket. Pat the rub firmly onto the surface, ensuring a good coating. Don't be shy – a thick layer of rub is key for a flavorful bark.
Rest the Brisket: Wrap the brisket tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat deeply. I’ve left mine for 24 hours and it was epic.
Prepare the Smoker: Preheat your smoker to 250°F (121°C). Add your choice of wood chips or chunks (oak or hickory works great for brisket) to the smoker box or charcoal. Maintain a consistent temperature throughout the smoking process.
Smoke the Brisket: Place the brisket directly on the smoker grate, fat side up. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.
Smoke for 6-8 Hours: Smoke the brisket for 6-8 hours, or until the internal temperature reaches 165-170°F (74-77°C). The brisket should have a deep, smoky color and a firm bark.
Wrap the Brisket: Remove the brisket from the smoker and wrap it tightly in butcher paper. This helps retain moisture and prevents the bark from becoming too hard. Some people use foil, but I'm all about the butcher paper
Continue Smoking: Return the wrapped brisket to the smoker and continue smoking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be probe-tender, meaning a thermometer or probe slides in with little to no resistance.
Rest the Brisket Again: Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour, or up to 4 hours, in a cooler or warm place. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket. Trust me, dont skip this!.
Slice and Serve: Unwrap the brisket and slice it against the grain into 1/4-inch thick slices. Serve immediately and get ready to have your socks knocked off!