Smoked brisket
- Preparation and cooking time
- Prep:
- Cook: -
- plus marinating and resting
- More effort
- Serves 6 - 8
Ingredients
- 2.5kg piece beef brisket
For the rub
- 1 tsp cumin seeds
- ½ tsp red chilli flakes
- 1 tsp black whole peppercorns
- 1 tsp fennel seeds
- 1 tsp dried thyme
- 2 tsp demerara sugar
- 2 tsp caster sugar
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp salt
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.
