Brisket with Peppercorns

This brisket is closer to steak au poivre than a traditional low-and-slow barbecue cut. A 24-hour soy sauce marinade seasons the meat deep, then a thick crust of cracked peppercorns gets charred under the broiler before a quick roast finishes it to rare or medium rare.

The technique is unusual for brisket. Oil one side of the meat, press it into a layer of cracked pepper so dense it completely coats the surface, then broil peppercorn-side up until the crust blackens. That charring takes the raw heat out of the pepper and replaces it with a smoky, roasted intensity. Then the rack drops and the brisket roasts at a moderate temperature for just 10 to 20 minutes.

Slice it thin against the grain and serve at room temperature. The soy marinade keeps the meat seasoned throughout, not just on the surface.

Chef Tips

• Rinse and blot the brisket completely dry after marinating. Wet meat won’t brown, and the peppercorns won’t stick to a damp surface.
• Crack the peppercorns yourself. Pre-ground pepper is too fine and burns under the broiler. You want coarse, irregular pieces. Press them with the bottom of a heavy pan.
• Watch the broiler closely. The line between charred and burnt is thin. You want the pepper blackened, not ash.
• Let the brisket rest and cool fully before slicing. Cutting hot brisket squeezes out the juices.

Variations

• Mix green and pink peppercorns with the black for a more complex pepper flavor.
• Add a tablespoon of brown sugar to the soy marinade for a sweet-savory contrast.
• Serve with a horseradish cream on the side to complement the pepper crust.