Brisket with Mashed Potatoes and Gravy

Directions

To make the brisket

1. Start with a whole packer brisket and trim off the excess fat and place it in a foil pan.

2. Use yellow mustard as a binder and generously season the brisket with Fire & Smoke Society’s Thundering Longhorn and Holy Garlic! Rubs.

3. 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.

4. 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.

5. Place the wrapped brisket back on the smoker for another 3-4 hours.

6. Remove from the smoker once the internal temp reaches about 200F in the flat and more importantly - it’s probe tender throughout the brisket.

7. 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

1. Peel the potatoes and cut them up into thirds.

2. Place potatoes in a pot of water and bring to a boil for about 6 minutes and remove once they are fork tender.

3. In a separate pot combine: butter, cream, minced garlic and salt and bring to a low simmer for 5 mins then remove from heat.

4. Drain water from potatoes then place in a bowl and mash the potatoes.

5. Slowly pour in your cream mixture a mix thoroughly.

6. Serve in a dish and top with a few more slices of butter on top, add chives as optional.

To make the gravy

1. 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.

2. Slowly add in ½ tbsp of flour and whisk thoroughly. Add in another ½ tbsp of flour once fully mixed.

3. Once the gravy starts to thicken, remove from heat and serve immediately.