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Smoked brisket on a wooden board

Smoked brisket

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus marinating and resting
  • More effort
  • Serves 6 - 8

Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves

  • Gluten-free
Nutrition: Per serving (8)
NutrientUnit
kcal696
fat50g
saturates21g
carbs3g
sugars2g
fibre0g
protein57g
salt1g
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Ingredients

For the rub

Method

  • STEP 1

    Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.

  • STEP 2

    Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.

  • STEP 3

    Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.

Goes well with

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