Low 'n' Slow Beef Brisket – Recipe by Basting Bros Australia

 
Cook Time: 12-15 hours (trust us it's worth it!) Prep: 30min Serves: depends on size of brisket

INGREDIENTS:
1 Beef Brisket
2 teaspoons cooking oil
Char-Griller Brisket & Beef Rub
Beef Stock for spritzing
EQUIPMENT:
Thermometer
Char-Griller Lump Wood Charcoal
Char-Griller Marinade Spray Bottle

METHOD:
1. To prepare Beef Brisket, trim your brisket and removing any silver skin or excess fat. Then massage brisket with cooking oil which will act as a binder for your rub.
2. Apply Char-Griller Brisket & Beef Rub, ensuring an even coating on all sides of the brisket and pat down.
3. Cover in cling wrap and keep brisket in fridge until you have heated your smoker.
4. Light lump wood (in chimney, or directly in grill) and heat your smoker to optimal cooking temperature of 250°F (121°C). Add your favourite wood chips/chunks to top of coals.
5. If using a smoker, a water pan is recommended to maintain moisture during the cook and prevent meat from drying out. Fill two aluminium foil trays (one inside the other) approximately ½ - ¾ full with warm water and place on grill. You may require more water during the cook, so be sure to keep an eye on it. See below for Kamado cooking.
6. Once Grill has reached cooking temperature, take brisket out of tray and place it fat side up, meat side down onto grill grate.
7. Set up your thermometer and probe into centre of meat to monitor temperature during cooking process. Close lid to maintain grill temperature of 121°C/250°F.
8. Using the Char-Griller Marinade Spray Bottle, you may opt to spritz your brisket whenever it is looking dry with water or broth.

9. When your brisket has reached an internal temperature of 71°C/160°F, you may experience a cooking stall. To overcome this, wrap your brisket in aluminium foil or pink butchers paper and place back on grill.
10. Once brisket reaches an internal temperature of approx. 93°C/200°F, probe with a skewer to check doneness. There should be some resistance, if not cook brisket for a little longer.
11. When you are happy with the level of doneness of your brisket, remove from grill, wrap in a towel and place inside an Esky. Allow brisket to rest for approximately 2 hours.
12. After brisket has finished resting, remove from Esky and unwrap. Place brisket on chopping board and begin to slice against the grain of the meat. Serve with Char-Griller Smoky BBQ Sauce and enjoy!

TIPS
• When prepping your brisket, take note of the running direction of grain on meat by making an indication in brisket or taking a photo on your phone. This is good to remember for when you are cutting into your brisket at the end of the cook.
• If you are cooking on a kamado such as the Akorn or the Ceramic Kamado, during step 5 make sure to insert the deflector plate, place the water pan on top of the deflector plate, followed by the grill grate, and then place the brisket centred on top of the grill grate.
• When it comes to cooking brisket, no two cooks the same. Therefore, rather than relying on solely cooking time, a measure of the internal temperature is a better indication of doneness.

Char-Griller Beef & Brisket Rub is best suitable for any red meat including steaks and roasts.

 

Char-Griller BBQ Rubs are suitable for vegans and vegetarians and are free from genetically modified materials. The Brisket and Beef Rub and Ribs and Pork Rub are both gluten free.

Char-Griller BBQ Rubs are available from Bunnings stores nationally. For more information visit www.bunnings.com.au