For
4
pers.
Kamado Smoked Beef Brisket & Confit Ratte Potatoes
The pinnacle of modernist barbecue. Slow smoking in a Kamado fosters the reaction between the wood's nitrogen dioxide and myoglobin, creating a spectacular smoke ring. Patient cooking transforms the collagen into silky gelatin, elevated by confit ratte potatoes.
Prep : 45 min
Total time :
12 h
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (Mise en place)
1
Step 1
Set up your Kamado for indirect cooking at 110°C (225°F), adding chunks of oak wood. Trim the brisket, leaving a 1/4-inch fat cap to protect the meat. Coat it evenly with salt, black pepper, and smoked paprika. This rub will undergo the Maillard reaction and polymerize to form a crispy, protective 'bark'.
2
Step 2
Place the meat in the Kamado. Smoke until it reaches an internal temperature of about 74°C (165°F). At this stage, the brisket will hit the 'stall' (a cooking plateau caused by evaporative cooling). Tightly wrap the cut in butcher paper (Texas Crutch) to trap steam, push through the stall, and begin the hydrolysis of collagen into gelatin.
3
Step 3
Continue cooking to an internal temperature of 94°C (203°F). The probe should slide into the meat like room-temperature butter. Remove from heat and rest it in a cooler for at least 2 hours. This resting phase allows muscle fibers to relax and gelatin to set slightly, retaining the juices. Meanwhile, slowly confit the whole Ratte potatoes in melted beef tallow at 85°C (185°F) until tender.
Just before serving
1
Step 1
In a very hot stainless steel skillet, quickly sear the sweet corn kernels and sliced red onion to caramelize them. Deglaze with apple cider vinegar to bring acidity and sprinkle with Espelette pepper. Drain the confit ratte potatoes.
Step 2
Unwrap the brisket. Slice it against the grain using a scalloped slicing knife, revealing the juicy texture and the intense pink smoke ring beneath the dark bark. Plate two beautiful slices per dish, accompanied by the glossy rattes and the corn relish. Serve immediately to enjoy the textural contrast.
Nutritional Values
per pers.880
Kcal
54g
Prot.
32g
Carbs
58g
Fat
Chef's Tip
To maximize the depth of the smoke ring, spritz the meat's surface with an apple cider vinegar mix every hour. Surface moisture attracts and condenses smoke, optimizing nitric oxide binding before the meat exceeds 140°F, the temperature at which myoglobin denatures.
Wine Pairing
The intensely smoky, peppery character and umami richness of the meat demand a powerful red wine with a solid tannic structure to balance the fat. A Northern Rhône Syrah (Côte-Rôtie) or a Californian Zinfandel will work wonders.
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