Prep Time - 20 Min | Cook Time - 720 Min | Cook Time - 40 Min
Prep Time - 20 Min | Cook Time - 720 Min | Cook Time - 40 Min
Beef
7kg point end brisket
300ml stock
Dry Rub
60% Kosher salt
40% ground black pepper
Spritz
1/3 Apple cider vinegar
1/3 beef stock
1/3 water
Serving Suggestions
Boston beans
Coleslaw and mayonnaise
Pickles
Burnt ends
Homemade barbeque sauce
Great for a sandwich or power bowl
Coat the brisket all over with the dry rub. Set aside for 15-30 minutes for flavours to infuse.
Preheat barbeque smoker to 135°C. Place brisket in barbeque, hood down and monitor internal temperature. Using the spritz, spray every 30-60 minutes to add flavour and ensure meat remains moist. Cook slow and low until internal temperature of 65°C.
Remove brisket and wrap in foil (Texas crutch hold). Pour in 300ml of beef stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C.
Remove brisket from the barbeque, open foil for 5 minutes to allow steam to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.
Remove brisket from esky, unwrap, cut across the grain and serve.
Burnt Ends
Cut the point end off brisket into 2.5cm cubes, place on a tray and combine well with barbeque sauce. Place back on the barbeque at 140°C for ½ hour to reduce and caramelise.
