B R I S K E T

Brisket is known as the king of BBQ!!

While it isn't the easiest cut to master, it's actually not that hard to get great results either. Just follow these steps below and you'll be surprised how uncomplicated it is to get the family and friends a very tender piece of brisket.

The below methos is based on briskets 4kgs or over.

What you'll need:

1 x Brisket

1 x Charcoal smoker loaded with charcoal, we use Heat Beads

1 x large foil tray that accomodates the brisket and fits into your smoker.

250-500ml of low salt beef stock

High Quality Aluminiam Foil - We Use The Ultimate Tin Foil.

1) Trim the hard white fat off the brisket. This type of fat is very hard to render and quite likely not to render over the cook, leaving a chewy unpleasant mouth feel to those parts of the brisket. Leave the nice soft fat on the brisket as this will serve to protect the brisket and adds heaps of flavour to the finished product.

2) Set your smoker up for indirtect heat, around 250-300f

3) While your smoker is coming up to temperature rub the fattiest of your brisket. We recommend a bottom layer of Intensify, then follow that with a top layer of Bulll Dust or Blackout.  Always point the fat towards the heat. Then rub the otherside of the brisket and allow the rub to sit on the brisket for about 30-60 mins.

4) Place the brisket into the smoker and keep the temperature stable on the smoker. Resist the urge to look at the brisket, as this will add cooking time.

5) At the 4 hour mark lift the lid and check the brisket. By now you should see some bark beginning to build. Check the internat temperature and it should be around the 145-160f mark. At this point you can simply keep the brisket cooking as you have or opt for boating/wrapping.

6) If youi decide to wrap, the best option to preserve bark abnd to build some beautiful juices to serve is to use a foil tray or oven tray and pour about 1 - 1 1/2 cups of low salt beef stock. This will help to keep the brisket juicy. The using some high quality foil, cover the tray, and tighten the foil around the edges of the tray tightly so no steam can escape.

7) Depending on size of brisket, you'll need to cook this brisket for anywhere from 2-4 hours. The brisket is done when a probe easily falls through the brisket withoput too much force. Generally the briasket temperature will be anywhere from 205-215f. Feel is better than numbers here.

8) Once the brisket is tender, remove from the smoker and very for about 5 mins to stop the cooking process. Then cover the foild tray again with foil and place in an esky or chilly bin with a towl on top to keep it warmn for up to 4 hours. Ideally the brisket is ready to eat after 1 hour rest.

9) Carve and serve!