Super Smoking Brisket – Recipe supplied by Boarshank Redemption

Super Smoking Brisket – Recipe supplied by Boarshank Redemption

STEP 1 – CHOOSING A BRISKET: Look for a brisket that is fairly uniform in thickness. If one side is a lot thicker than the other, then the brisket will cook quicker on the thin part which may dry it out. Note that the flat side will always be a little thinner than the point side.

STEP 2 – TRIMMING THE BRISKET: Trim your brisket so that the fat is about 1/4 inch thick all over. It is important to leave some fat on to keep the meat moist and flavourful.

STEP 3 – RUBBING THE BRISKET: Cover the entire brisket in a thin layer of yellow mustard / neutral oil and apply salt and pepper or a quality rub. Any excess that doesn’t stick will fall off so don’t be afraid of overdoing the rub as it just adds more flavour.

STEP 4 – SMOKING THE BRISKET: Setup your smoker to obtain a temperature as close to 110c (225f) as possible. Make sure you have plenty of fuel and smoking wood / chips / pellets as brisket is a long cook and can take anywhere between 10-14 hours depending on the size. Add the smoking wood / chips and place the brisket in the smoker with the point end (fattest end) facing the heat source if using an offset or smoker where the heat does not come from directly underneath. Smoke the brisket for around 7 hours, or until it has developed a nice bark (a nice dark exterior that looks almost burnt) don’t worry, it isn’t burnt and will be extremely flavoursome. At this point, wrap the brisket tightly in aluminium foil or unwaxed butchers paper and return to the smoker. Insert a meat thermometer probe and continue to cook until it reads to 90c. At this point, unwrap the brisket carefully and gently probe the brisket all over. There should be very little resistance and should feel like it is going into warm butter. If there is resistance, then wrap the brisket back up, close the smoker and carry on cooking, continuing to check until the resistance is gone.

STEP 5 – RESTING THE BRISKET: Resting the brisket is an extremely important part of the cook. It allows the temperature to stabilise throughout and lets the collagen carry on breaking down to become tasty and gelatinous. Take the aluminum wrapped brisket and wrap again in a towel. Then place in an esky and let it rest for at least an hour.

STEP 6 – SLICING THE BRISKET: Slice the brisket, starting at the flat end, across the grain. You will get nice long slices from this part of the brisket. When you reach the point where the grain of the meat runs in the opposite direction, turn the brisket 90 degrees and continue slicing. You will get shorter and taller slices and they will contain considerably more fat. Lay the slices out on a platter and let the guests choose whether they prefer the leaner meat from the flat or the fattier meat from the point.

Note: You can also use this method in an oven if you don’t have a smoker. It’s still a beautiful piece of brisket, just missing the smoke component.

PRO TIPS 1.  A brisket will stay hot wrapped in a towel in an Esky for up to 6 hours so you can finish the cook earlier than your guests are arriving and let the brisket rest. 2.  You can inject the brisket before you apply the rub with a meat injector, this gets more flavour and moisture into the meat.

 

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