from the kitchen of Chef Matt Kershner
10-15 Servings
| Amount | Unit | Ingredients |
| 4 | ea | Whole, certified Angus brisket |
| 4 | Tbsp | Cut and sifted thyme |
| 4 | Tbsp | Kosher salt |
| 4 | Tbsp | Black pepper, finely ground |
| 2 | Tbsp | Granulated garlic |
| 2 | Tbsp | Onion powder |
| 2 | Tbsp | Sweet smoked paprika |
| 3 | lbs | Carrots, peeled and large dice |
| 3 | lbs | Celery, large dice |
| 3 | lbs | Onions, sweet |
- In 4-inch hotel pans, evenly distribute the carrots, onions, and celery into the bottoms of the pans.
- Remove briskets from plastic wrapping, and pat dry with paper towels.
- In a separate plastic container, combine spices and herbs and mix thoroughly.
- Trim excess fat from the tops of briskets, and then rub judiciously with spice blend.
- Cover pans first with plastic wrap, and the foil. Tightly close over pans.
- Place briskets in preheated 225° oven, and roast for approximately 12-18 hours, until you can easily pull meat apart with two forks.
- Remove briskets, let cool slightly, and then pull apart.
- Mix with pan drippings from cooking, and serve with heaty sides such as mashed potatoes or scalloped potatoes.
| Chef Matt Kershner “The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain |
