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Smoked Brisket

Prep Time: 9 hours
Cook Time: 8 hours
Servings: 8 – 10
Cooking Method: Smoking

Method

  • On a large baking sheet, lay out your brisket and pat dry with paper towels.
  • Combine the sea salt, pepper, chipotle flakes, onion and garlic powder. Mix and rub over the entire brisket and let it sit for an hour.
  • In the meantime, start your fire and set up your smoker for indirect heat, build your fire to one side or in the firebox, and get it up to a steady 125 °C. Place a drip pan under the braai grid in the indirect heat zone. Place another pan on the grid next to the firebox and fill with 8 cups of water.
  • Place the brisket above the empty drip pan. Smoke for 6 hours or until the brisket meat is dark. Add more wood every hour or so to maintain the fire.
  • Combine the apple juice and apple cider vinegar in a spray bottle. Spray the brisket every hour when you add wood. Work quickly so you don’t let heat or precious smoke escape.
  • After 6 hours, remove the brisket and wrap tightly in butcher’s paper or foil. Return the brisket to the smoker for another 2 to 3 hours refreshing wood every hour.
  • Once the internal temperature of your brisket reaches 93 °C remove from the smoker and allow to rest, unwrapped, for up to an hour.
  • Once rested, slice against the grain and serve with your favourite BBQ sauce and sides.

Ingredients

  • 3 – 4 Kilogram brisket, flat
  • ¼ cup Sea Salt
  • 2 tablespoons Freshly Ground Black Pepper
  • 1 tablespoon Onion Powder
  • 2 tablespoons Chipotle Pepper Flakes or Smoked Paprika
  • 2 teaspoons Garlic Powder

            Spray Bottle:

  • ½ cup Apple Juice
  • ½ cup Apple Cider Vinegar

            For Smoking:

  • Charcoal
  • Hickory or Oak Wood
  • Butcher’s Paper or Foil


FOR THE BEST RESULTS SLICE THE BRISKET AGAINST THE GRAIN

HAVE ANY LEFTOVERS? TRY A DELICIOUS BRISKET BUN WITH CRUNCHY COLESLAW AND BBQ SAUCE!