In this dish, we combine smoked elements such as Brisket, with a fresh preparation with a light acid touch such as Aguachile. 

The Brisket is a piece that contains a lot of collagen, that is very hard because the animal, by not having clavicles, supports 60% of its weight on the chest. The piece is made up of two parts, commonly known as Flat Cut and Second or Fat Cut. You have to know how to clean it and not leave thin parts that can be overcooked or burned during the smoking process.

It is also important to know that we have to apply a fatty element (commonly mustard, olive oil, clarified butter) that will help in the retention of the other key element, the Rub (ground spices that add flavor to the piece of meat). 

During the smoking process, it is very important to maintain a suitable temperature (225-250 °F) until reaching an internal temperature of 195 °F, since during the rest of the piece it usually increases up to 10 °F more, ideal for the correct cooking and finishing of the meat. 

Aguachile is a classic preparation of the northeast cuisine of Mexico. It combines fresh elements, with hints of acidity and is commonly used in seafood, mainly shrimp. In this dish, it will be the ideal companion for meat. 

Ingredients: 

Brisket 

• A piece of Brisket, around 3Kg (Flat cut)
• Mustard Dijon, to taste.
• Sea Salt, to taste.
• Apple Vinegar, as needed. 
• For the Rub
  • Freshly ground black pepper, 3 tablespoons.
  • Muscovado sugar, 1 tablespoon.
  • Onion powder, 1 tablespoon.
  • Garlic powder, 2 tablespoons.
  • Chile morita ground, 3 tablespoons.
  • Cayenne pepper, 2 tablespoons. 
• Black beer, as needed.
• Water, as needed.

Aguachile

• Avocado, 1 large piece.
• Heavy cream, half a cup.
• Onion powder, one tablespoon.
• Lemon juice, 1 cup.
• Chile Serrano, 4 pieces.
• Chambray onion, 3 pieces. 
• Cucumber, 1 piece. 
• Fresh coriander, 1 tbsp. 
• Sea Salt, to taste.
• Black pepper, to taste.
• White pepper, a tablespoon.
• Water, as needed.
• Homemade baked toast, 3 pieces

Preparation: 

 Brisket

• Clear the Brisket of the excess fat, the mustard is spread and the sea salt is added. Wrap it in cling film and let it rest in the refrigerator for 4 to 6 hours. 
• Mix all the ingredients of the Rub in a bowl. 
• Once the Brisket has rested in the refrigerator, we spread the Rub throughout the piece. It should be just enough, without being excessive. Leave covered for an hour at room temperature. 
• The smoker is preheated to 225 ° F, once ready a tray with water, beer and a little apple cider vinegar is placed at the middle of the grill base. This will add moisture to our Brisket. We add previously moistened pieces of mesquite wood, chunks or chips pieces at the mixture of the tray. 
• The smoked flavor is incorporated into our meat during the first two to three hours of the procedure. After that time, it is important to keep the temperature of the smoker at a minimum of 225 and a maximum of 250 °F. From time to time, the meat is checked and a little apple cider vinegar can be drizzled on the piece so our piece does not lose moisture. 
• Once the meat has reached 195 °F internally, it is wrapped in aluminum foil and allowed to rest in a cooler for 20% of the cooking time. In general, for a 3 kg piece, 6 hours of cooking and 1 of rest should be sufficient. 
• Once we have rested our piece, we cut into slices, perpendicular to the fibers, approximately 3 to 5 mm. 

Aguachile

• We blend serrano pepper very well with the lemon juice and half a cup of water is added.
• Cut the onion into round slices and fry in oil until crisp. 
• Cut the cucumber with the skin into thin strips 3 cm long. 
• Add the mixture of lemon juice, water and serrano to the cucumber. 
• We blend the avocado, the sour cream, the onion powder and white pepper with the juice of half a lemon, until it is creamy.
• Season to taste. 

Plate up and serve

• On a small toast, add a good layer of creamy avocado.
• Add a layer of sliced ​​Brisket.
• Add a layer of Aguachile.
• Fried onion rings are added.
• Garnish with chopped coriander.