Smoked meat from The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen by Noah Bernamoff and Rae Bernamoff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped liver; Lamb bacon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare about two weeks before serving.

  • twoyolks on October 14, 2013

    I didn't make this with a single whole brisket but used two brisket flats instead. I smoked it with hickory instead of oak (all I had available). Also, I forgot to add the spice rub until after smoking it. There was a small part of the center of one of the brisket pieces that did not cure completely. The predominant flavor ended up being that of the mustard seed. Based on the amount of effort required, I did not find the end result worth it.

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