We love BBQ!
It’s an all-year-round passion for us and it’s fast becoming as much of a passion for many people in the UK despite our colder seasons. We’ve put two methods of cooking on for this one. The first is for those who have a smoker. We’re assuming a little prior knowledge for this one as timings will depend on the size of brisket and we use a brisket injection to keep the meat moist.
There are also many different methods to smoking brisket, this is ours so feel free to go your own way.
It’s not a speedy cook, much more a labour of love and it takes practice to achieve the perfect smoked brisket but it is so worth the effort.
Braising/Slow cooking method to follow soon.
You will need;
A flat brisket, including the point cut. If you want a decent size, it’s worth ordering from your butcher. Most supermarkets do not stock larger sized briskets.
2 packs Coffee & Cardamom Meat Rub
1/2 pint Beef Stock
Hickory or Oak wood for smoking
Preparing the Brisket
First, buy good meat. You want ideally both the flat and point cuts. The monster pictured here is 4.5kg with a good amount of fat.
Trim excess fat, particularly from the point end. This has more internal fat to keep it moist so much of what’s visible can be removed.
Make up 1/2 pint of beef stock. Add 20g (1/3 of a pack) of the rub to the stock and mix to dissolve. Using a meat injector, inject the liquid at regular intervals throughout the meat.
Now for the rub. Using the remaining rub, spread generously over the meat on both sides, wrap and place in the fridge for at least a couple of hours, preferably overnight.
Remove from the fridge an hour before you are ready to smoke to allow it to return to room temperature.
Smoking the Brisket
This is a long slow cook. Get the smoker up to temp 250F and add the smoking wood of your choice. We used a combination of Hickory and Oak. Our timings we thought initially would be about 8 hours, it was nearer 10 in total.
Stage 1 is to get the internal temperature of the meat to 160F-170F. Wrap the meat in foil when this is achieved. We poured the remaining injector liquid over the meat while wrapping to add a little extra moisture.
Stage 2 allow the brisket to reach 195F-200F. Be patient. It will get there.
Remove from the smoker and allow to rest, venting steam by loosely unwrapping the foil.
Slice the brisket flat and chunk the point end... Devour
For BBQ fanatics we provide our rubs in catering sizes. Email firstname.lastname@example.org for information.