Northern California Smoked Brisket Recipe | Tyler Florence

Name: Northern California Smoked Brisket Recipe | Tyler Florence
Ingredients: 2 dried Anaheim chiles; 1 ancho chile; 2 dried chipotle chiles; 2 tablespoons fennel seeds; 1 tablespoon coriander seeds; 4 to 6 black peppercorns; 1/2 to 3/4 cup smoked paprika; 1/4 cup garlic powder; 1/4 cup light brown sugar; 3 tablespoons kosher salt; 5 pounds flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket); 6 cups applewood smoking chips, soaked in water; 3 ancho chiles, stems removed; 2 large white onions, thickly sliced; 5 cloves garlic; 1 (28-ounce) can tomatoes (recommended: San Marzano); 2 tablespoons red wine vinegar

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This Northern California Smoked Brisket recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.

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Cooking tools:

Spice grinder
Blender
Roasting pan
Roasting rack
Chef's knife
Cutting board
Skillet
Mixing bowl
Oven
Stove
Refrigerator
Aluminum foil
Plastic wrap
Serving platter

Ingredients

2 dried Anaheim chiles
1 ancho chile
2 dried chipotle chiles
2 tablespoons fennel seeds
1 tablespoon coriander seeds
4 to 6 black peppercorns
1/2 to 3/4 cup smoked paprika
1/4 cup garlic powder
1/4 cup light brown sugar
3 tablespoons kosher salt
5 pounds flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket)
6 cups applewood smoking chips, soaked in water
3 ancho chiles, stems removed
2 large white onions, thickly sliced
5 cloves garlic
1 (28-ounce) can tomatoes (recommended: San Marzano)
2 tablespoons red wine vinegar