Smoked Brisket

Smoked brisket at first glance looks like it takes a lot of work. But once you get the first steps in place, it really is just a waiting game. The best thing about this approach is that you can feed quite a crowd and there will be plenty for leftovers.

3 kg flat end brisket, with a good marbling of fat
3 tbsp Maldon Sea salt
1½ tbsp ground black pepper
1½ tbsp smoked paprika
1½ mustard powder

On the day before cooking your brisket. combine all the dry ingredients to make a rub and use to season the joint all over. Cover with cling film and leave in the fridge overnight.

When ready to cook, set up your BBQ for smoking and indirect cooking, bringing up to a temperature of 110°C. Our favourite wood chips to use for smoking are oak, cherry and hickory.

Don’t forget to bring your brisket up to room temperature.

Place the brisket in the BBQ, fat side up and close the lids and leave to slowly smoke for around 8 hours or until the internal temperature reaches 85°C – which is the ideal temperature for guaranteed tenderness and juiciness!

Remove from the BBQ and cover with foil and leave to rest for at least 30 minutes.

To serve, slice up into generous portions and serve with coleslaw, sweet pickles, English mustard and brioche buns.
(You can do this in the oven, following the same temperatures but obviously you won’t get all that lovely smoke flavour.)

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