Smoked Brisket with Roasted Garlic Parsnip and Fennel Mash

From 417 Magazine's Cooking Class with Executive Chef Howard Snitzer of Level 2 Steakhouse in Branson.
Serves 20–30 
Paired with Wild Horse GSM

Ingredients for the brisket
½ cup dry rub of your choice
7–10-pound Wagyu brisket (or other choice beef), decked off (Level 2 uses JB Kobe Farm beef)
Fruit wood, for smoking

To prepare brisket
Sprinkle the rub generously all over the brisket (mostly on top, as the beef will not be turned during smoking). Using a fruit wood, such as apple or cherry, smoke brisket in a smoker at 185°F with constant smoke for 12 to 13 hours.

Ingredients for mash
1 pound parsnips, peeled and chopped
1 fennel bulb, quartered and cored
1 tablespoon roasted elephant garlic puree
¼ cup milk
Salt and pepper to taste

To prepare mash
Boil or steam the parsnip and fennel until fork tender. Place in food mill and process. Place in a mixer with the garlic puree and milk. Mix well. Add salt and pepper to taste.

Ingredients for the marmalade
1 lb. bacon, cut into ¼-inch pieces
1 medium red onion, julienne
1 cup granulated sugar
½ cup red wine
1 tablespoon red wine vinegar

To prepare marmalade
Saute the bacon until half way cooked. Add the onions and cook over medium heat until the onions are limp. Add the sugar and cook for 15 minutes until onions are lightly caramelized. Add the wine and simmer for 1 hour. Add the vinegar at the end (it will bring back the brightness of the red onions). Cool well.

Ingredients for honey-chipotle sauce
1 cup honey
1 small can chipotle peppers in adobo
1 bunch fresh cilantro

To prepare honey-chipotle sauce
Combine all ingredients in a bowl, and blend well with an emersion blender.

To plate
Place a scoop of mash on the plate. Thinly slice brisket and arrange a few slices on the mash. Place onion marmalade to the side or nestled against the meat. Drizzle the honey-chipotle sauce over the meat and serve.