Prep time: 9 hours
Cook time: 8 hours
8 - 10 people
- 3 - 4kg 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
- ½ cup apple juice
- ½ cup apple cider vinegar
- hickory or oak wood
- butcher’s paper or foil
- 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 - 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.
For the best results slice the brisket against the grain.
Have any leftovers? Try a delicious brisket bun with crunchy coleslaw and BBQ sauce!
Finish off your brisket with a rustic, herby potato salad.