New Food Fight Episode Now Live! Watch now
Please enter the email you’re using for this account.
My friend Estie had been talking about this brisket for months, so when the day finally came, we threw a full-on barbecue-style brisket party to celebrate. Low and slow pepper-crusted perfection. No leftovers, just legends. Huge thanks to Estie for sharing the obsession and making this recipe party-worthy — and for the very vocal countdown until brisket day.
1 14–20-pound (6.35–9-kilogram) whole brisket (both first and second cut), fully thawed
1/2 cup Gefen Mayonnaise
6 tablespoons jerky-style marinade, divided (recipe below, or store-bought)
1/3-1/2 cup kosher salt, divided
1/3–1/2 cup coarsely ground black pepper, divided
olive oil, for drizzling
6 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons fish-free Worcestershire sauce, such as Tonnelli
2 tablespoons Tuscanini Apple Cider Vinegar
1 tablespoon Haddar Brown Sugar
1 tablespoon maple syrup or honey
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
Whisk all ingredients until smooth. Taste and adjust sweetness or spice if desired.
Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).
Remove brisket from the packaging and pat it dry with paper towels. If the fat cap is thin, leave it. If it’s thick and lumpy, trim it down to an even layer.
Place the brisket in a large roasting pan with the first cut on top and the fattier second cut facing down.
Spread mayonnaise evenly across the top, then drizzle with three tablespoons jerky-style marinade. Sprinkle with about three to four tablespoons kosher salt and one to two tablespoons black pepper, using a bit less for smaller briskets and a bit more for larger ones. Massage it all into the meat, getting into every crack and crevice. Flip the brisket back over so the fat side is facing up in the pan.
Drizzle olive oil across the top, followed by the remaining three tablespoons jerky marinade. Rub again to make sure everything is coated. Finish by sprinkling the rest of the kosher salt over the top, then apply the remaining black pepper. This creates a crust that seals in the flavor and delivers a serious bite.
Roast uncovered for one hour per pound of meat.
One hour before serving, remove the brisket from the oven, baste it with the pan juices, cover it tightly with aluminum foil, and let it rest. This keeps it juicy and makes slicing it easier. Always slice against the grain for the best texture. Serve warm.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Divine recipe. Definitely a keeper