Brisket with Mashed Potatoes and Gravy
If you love a good hearty meal, then you need to serve this smoked brisket with mashed potatoes and gravy at your next family holiday! The combination of Thundering Longhorn and Holy Garlic! are a match made in heaven for big cuts of beef. The smokey meat combined with the creamy mashed potatoes and gravy will make this meal one to remember.
Smoked Brisket with Mashed Potatoes and Gravy
Recipe by Nick Nesgoda | Burnt Pellet BBQ
There’s no secret that cooking brisket is a labor of love, and not a super quick task. The great thing about the process, though, is that you can feed a huge crowd and have minimal clean up afterwards. Be sure to remember to use the resting portion of this cook to your advantage. By beginning the smoke early enough, you can rest the brisket in a cooler for up to 4 hours (don’t let it get below 145F internal temp). This allows you to slice and serve it when all of your side dishes are ready to eat. The last thing you want is to do is have hangry guests waiting for a brisket that is being rushed. The good news is, you can take the necessary steps to be the star of the show by following the recipe below.
16-lb whole packer Wagyu brisket
Thundering Longhorn seasoning
Holy Garlic! seasoning
1 tbsp yellow mustard or hot sauce (for a binder)
3 lbs russet potatoes
¾ cup heavy whipping cream
1 stick of butter
3 cloves minced garlic
1 tsp sea salt
1 cup brisket drippings
2 tbsp flour
1 tbsp fresh chopped thyme leaves
1 tsp sea salt
½ tsp black pepper
For the brisket
For the mashed potatoes
For the gravy
To make the brisket
Start with a whole packer brisket and trim off the excess fat and place it in a foil pan.
Use yellow mustard as a binder and generously season the brisket with Fire & Smoke Society’s Thundering Longhorn and Holy Garlic! Rubs.
Place the brisket above the foil pan to catch the fat drippings and smoke the brisket with pecan wood overnight at 180F for 6 hours. Your brisket will be at an internal temp of about 140F.
Turn the smoker up to 250F for about 3 more hours. Wrap the brisket in butcher paper once your bark is set (at about 165-175F internal temp) adding in the smoked beef tallow.
Place the wrapped brisket back on the smoker for another 3-4 hours.
Remove from the smoker once the internal temp reaches about 200F in the flat and more importantly - it’s probe tender throughout the brisket.
Place in a cooler and rest for at least an hour - ideally 3 hours. This is a crucial step - do not rush it.
To make the mashed potatoes
Peel the potatoes and cut them up into thirds.
Place potatoes in a pot of water and bring to a boil for about 6 minutes and remove once they are fork tender.
In a separate pot combine: butter, cream, minced garlic and salt and bring to a low simmer for 5 mins then remove from heat.
Drain water from potatoes then place in a bowl and mash the potatoes.
Slowly pour in your cream mixture a mix thoroughly.
Serve in a dish and top with a few more slices of butter on top, add chives as optional.
To make the gravy
Put 1 cup of brisket drippings, ¼ cup of finely chopped up brisket, fresh thyme, salt and pepper in a pot and place on low heat.
Slowly add in ½ tbsp of flour and whisk thoroughly. Add in another ½ tbsp of flour once fully mixed.
Once the gravy starts to thicken, remove from heat and serve immediately.