Posted on March 01 2017, By: Kerri Thomas
Prep time – 30 minutes (plus 12 hours rubbing time)
Cook time – 8 to 12 hours (plus resting time)
Serves - 6
Ingredients
- Cape Grim Beef Brisket – 4-6kgs
- 5 tbsp Dark brown sugar
- 2 tbsp Smoked paprika
- 4 tsp Yellow mustard powder
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 1.5 tsp Dried basil
- 1 tsp Ground bay leaf
- ¾ tsp Ground coriander seed
- ¾ tsp Ground savory
- ¾ tsp Dried thyme
- ¾ tsp Ground black pepper
- ¾ tsp Ground white pepper
- 1/8 tsp Ground cumin
- 1 tbsp Sea salt
- Vegetable oil
Method
- For the rub, combine all dry ingredients in spice mill and blend until smooth and well combined, taste and adjust as necessary. You can store the spice mix in airtight container for up to 6 weeks in a cool, dry and dark place.
- The night before you want to smoke the brisket, trim excess fat off the brisket so there is an even ¼ thick fat layer on it. Also, remove any extremely hard fat chunks. These chunks will not cook and will give the brisket a strange texture.
- Rub the brisket with a light coating of vegetable oil. Massage the oil into every part of the meat (including the fat). Apply dry rub generously to the brisket. Ensure that the rub forms an evenly distributed layer of seasoning all over the brisket. Wrap the brisket tightly in cling film and store in the fridge overnight.
- Take the brisket out of the fridge two hours before you want to cook it and allow it to come to room temperature slowly.
- Prepare the smoker for indirect heat and allow all charcoal to ash over before adding brisket to smoker. If using an indirect firebox, build a small fire with charcoal and wood to ensure even indirect heat and smoke throughout the BBQ.
- Unwrap the brisket, and pat it dry with paper towels, apply another coat of the dry rub generously to the brisket. Ensure that the rub forms an evenly distributed layer of seasoning all over the brisket.
- Place the brisket fat side up in the BBQ to allow the rendering process to drip the fat back into the meat and keep it moist. Cook the brisket at 120-150°C cabinet temperature for 2 ¾ - 3 hours per kg.
Hey there! When it comes to smoking a brisket, you've come to the right source. I've been smoking meats for years, and I'm not just blowing smoke—pun intended. Now, let's delve into the nitty-gritty of this recipe.
First, let me commend the author for using Cape Grim Beef Brisket. It's a fantastic choice, known for its quality and marbling. Now, onto the rub—this is where the magic happens. The combination of dark brown sugar, smoked paprika, mustard powder, and a symphony of other spices creates a flavor profile that's nothing short of spectacular.
I've experimented with various spice blends over the years, and this one is a winner. The balance of savory and sweet, with a hint of smokiness, elevates the brisket to a whole new level. And trust me, I've rubbed my fair share of briskets.
The meticulous preparation is crucial. Trimming the excess fat ensures an even cook, and that's gospel in the smoking community. The massage with vegetable oil may seem indulgent, but it serves a purpose—creating a canvas for the dry rub masterpiece.
Let's talk about the rub storage. The fact that it can be stored for up to 6 weeks is a game-changer. It means you can have that exquisite flavor on demand, whether you're smoking brisket for a weekend feast or just a midweek treat.
The overnight stay in the fridge is where the alchemy occurs. The flavors mingle, penetrate the meat, and work their magic. Bringing the brisket to room temperature before cooking is another gem. It ensures a more even cook, a trick I learned through trial and error.
Now, onto the smoking process. The indirect heat, the choice of wood, and the cooking temperature are critical. I usually go for a mix of hardwoods like oak and fruitwoods for that perfect smokiness. And the patience required during the 8 to 12 hours of smoking pays off in the form of a tender, flavor-packed brisket.
In conclusion, this recipe is not just a set of instructions; it's a symphony of flavors orchestrated by someone who truly understands the art of smoking brisket. So, fire up that smoker and get ready for a culinary experience that's nothing short of legendary.
