Smoked Stuffed Brisket With Pomegranate Sauce

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Washington Post


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1 ounce dried shiitake mushrooms

3 tablespoons pomegranate molasses

1/4 cup vegetable or canola oil

5 large (4 pounds) yellow onions, cut in half, then into 1/4-inch slices

1 1/2 teaspoons salt

2 cups red wine

1 cup pine nuts, toasted (optional; see NOTE)

8 ounces pitted whole dates

12 ounces (2 cups) dried apricots (preferably sulfurated), cut in half

Leaves from half of a small bunch flat-leaf parsley, chopped (1/2 cup)

1 bunch trimmed scallions, white and light-green parts, chopped

6 medium cloves garlic, chopped

2 teaspoons dried thyme leaves

1/2 teaspoon freshly ground black pepper

1 bay leaf

1 small bunch thyme, tied with kitchen twine

1 6-pound beef brisket (preferably first cut), trimmed to 1/8-inch fat

Kosher salt

Cracked or coarsely ground black pepper, for rubbing

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