Bite Me Spices - Official Blog

Coffee & Cardamom Beef Brisket (Smoker Recipe)


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

Meat injector

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 for information.

Add a Comment

© 2013 - 2015 Bite Me Spices | Web design in Northampton by MPS Creative