Slow Cooked BBQ Beef Brisket Recipe

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
3	kg	Brisket
45	g	Coarsely Ground Black Pepper
45	g	Beef Booster
15	g	Granulated White Sugar
15	g	Onion Powder
5	g	Mustard Powder
5	g	Garlic Powder
5	g	Chilli Powder
5	g	Cayenne Powder
5	g	Paprika
100	g	Sea Salt
200	mL	Olive Oil
500	mL	Beef Stock
400	mL	Holbrooks Worcestershire Sauce
200	mL	Cornwell’s Vinegar Apple Cider
10	each	Cornbake (Slices)
2	each	QBA Turkish Bread

Method

Texas Tasting Platter with Brisket Two Ways

Step 1

Take your brisket and trim back any excess or hard fat and silver skin from the beef. Try and leave an even half centimetre of fat along the top of the “flat” of the meat to keep the product moist while cooking for a long period of time.

Step 2

To prepare the brisket dry rub, combine the coarsely ground black pepper with the beef booster, granulated white sugar, onion powder, mustard powder, paprika, garlic powder and chilli or cayenne to taste. This mix can be tweaked to create your own unique flavour profile but is key to create the nice flavoursome bark.

Step 3

Score your brisket and apply a very generous coating of good quality sea salt along all surfaces; work the salt into the beef with your hands. Return to the fridge for a minimum of two hours, or overnight if possible.

Step 4

Removing the brisket from the fridge, coat liberally in olive oil before sprinkling on all of the dry rub and working this into beef and along all of the edges.

Step 5

Pre heat your smoker to 250/120 degrees Fahrenheit/Celcius and smoke the brisket until the internal temperature stalls at 160-170/ 72-76 degrees Fahrenheit/Celcius.

Step 6

Once the beef has stalled, remove it and lay it in a foil “boat” lined with Worcestershire sauce and beef stock before returning to the smoker for internal temperature to rise to 190/87 degrees Fahrenheit/Celcius.

Step 7

Every four hours spritz the brisket bark with a Cornwell’s Vinegar and Holbrooks Worcestershire sauce spray to add another layer of flavour.

Step 8

After 12 hours or so, remove the brisket from the smoker, cutting the point end off and wrapping the “flat” in baking paper and tea towels to rest.

Step 9

Dice the “point” into cube and cover with ETA Barbecue Sauce and return to the smoker until caramelised.

Step 10

Once rested, slice the flat into thin pieces and serve as a Texas Tasting Plate with the burnt ends, Corn Bake and Artisan Turkish Bread soldiers.

Texas Tasting Platter with Brisket Two Ways

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Chef Mitchell has you covered – check out his favourite recipes below:

Texas Three Bean Chilli

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Message from chef Mitchell Davis

Brisket is really popular at the moment and it’s relatively cheap compared to your premium cuts. You can get some beautiful flavours out of it (particularly when smoked), and it can be served in an array of different ways.