Annatto Rubbed Smoked Brisket
Annatto Rubbed Smoked Brisket
PASSING DOWN & CREATING TRADITION Pt 1
Slow food. A term so many of us hear and few practice. Modern times and busy schedules have made quality family time a thing that needs to be carefully planned out in advance, and being able to spend hours or even days to make food is a luxury typically traded in for convenience. The family food traditions passed down and created by Brady Tuazon’s family are literal recipes to successfully have both. Having both means time invested in making traditional Filipino dishes, with no corners cut, choosing the right way instead of the fast way, and that time also spent nurturing the bonds between three generations.
Having a son who chose a culinary career path gave Brady a way to connect as a parent in the similar way he connects with his mother, through food. Team Tikim has talked and raved about his famous (to us) Smoked Short Rib Sinigang, so it’s no surprise that a creation by those three generations that marries the American method of smoking brisket with the traditional preparation of Kare Kare is a hit and home run.
Between Brady’s food obsession and his son’s culinary brain, they experimented with a beloved American BBQ favorite to take center stage in an iconic Filipino dish. The layering and infusing of flavors into the protein was the direct result of some quality father and son time in the kitchen. The new family recipe couldn’t be complete without guidance from the person Brady learned from, his mom. In-person and over FaceTime, cooking food together has been valuable bonding time between Brady and his mom. Her recipe and intricate methods for Kare Kare provide the solid foundation for which the annatto rubbed smoked brisket can shine.
We’re so lucky Brady shared this special experience and recipe with us, and we’re really excited to share it with you. This recipe dives into smoking the brisket. We have a separate recipe post for the Kare Kare so please look out for that. This brisket is also good on its own and can be used as a foundation for other dishes. We made a Brisket Curry with some of the leftovers and it was terrific in this application too.
♥️ Team Tikim
INGREDIENTS
10 lb Brisket
RUB
1/4 cup Paprika
2 oz Annatto Seed*
3+ tbsp Neutral Oil
1/2 cup Brown Sugar
1/2 cup White Pepper
1/4 cup Garlic Powder
1/4 cup Salt
Black Pepper (enough to cover the entire brisket)
EQUIPMENT
Smoker or Traeger Grill
Meat Thermometer
Sheetpan + Metal Rack
Brush
Butcher Paper
Plastic Wrap
Cooler (large enough to hold the brisket)
NOTE: This recipe serves 10-12 people.
ANNATTO SEED - This spice is mainly used as a natural food color in Filipino cuisine but it does have a distinct aroma and flavor. It is slightly nutty and peppery. It can be found in seed form or powder form. For this recipe, the seed form is used to extract oil as well as a color, texture and flavoring agent to the rub. Since this smoked brisket recipe is developed to go with Kare Kare, the use of Annatto reinforces the Annatto that is also used in Kare Kare.
METHOD
STEP 1
PREPARE THE BRISKET.
Trim the brisket to remove any excess fat and silver skin to your preference.
TIP: The fat can be saved to smoke for tallow and is an amazing flavor agent for the Brisket and also the Kare Kare sauce later on.
STEP 2
PREPARE THE ANNATTO.
In a sauté pan, heat the Annatto seeds with 3 tbsp of oil on medium heat to draw out the oil from the seeds. Strain oil into a separate bowl and let cool. The seeds will be used in the rub.
STEP 3
MAKE THE RUB.
Mix all ingredients (including the annatto seeds but not the black pepper and annatto oil) in a mortar and pestle, ground together until fully incorporated. It will have the texture of a rough and grainy paste. Coat the brisket with the annatto oil then rub the mixture all over the brisket making sure that the meat is well covered. Right before smoking, generously season with black pepper. Wrap in plastic wrap and place on a sheet pan on a rack to rest. Let this marinate for 48 hours.
STEP 4
SMOKE THE BRISKET.
Set the smoker to 225ºF. It takes about 15 minutes to get the smoker to the desired temp using a Traeger Grill. Place the brisket on the rack with the thicker side of the brisket towards the hotter side of the smoker. Place the fat trimmings in a metal dish or container and place in the smoker to extract the tallow. You can also smoke onions, just peel the onion and place it whole into the smoker. Leave the brisket in the smoker for 8 hours aiming for an internal temp of 157ºF.
STEP 5
REMOVE FROM SMOKER & LET IT REST.
Lay enough butcher paper to cover the brisket down on a flat surface. Place the brisket on the butcher paper. Brush some of the tallow on the brisket to moisten the brisket. Wrap the butcher paper around the brisket and wrap with a layer of plastic wrap and place into a cooler let it rest for 8 hours.
STEP 6
PREPARE THE BRISKET FOR SERVING.
Preheat the oven to 170ºF. Remove the plastic wrap and place the butcher paper wrapped brisket into the oven for approximately 40 minutes. Remove from oven, unwrap and slice the brisket to your desired thickness. It’s ready to eat. This brisket recipe is utilized as part of Kare Kare so stay tuned for that recipe coming next.