![]() ![]() This should be several layers thick and will act as protection from the bark creating a thick inedible layer which will reduce the yield of the edible smoked product. If this is the case, then wrap with butchers’ paper or, more accessible, greaseproof paper. A ‘bark’ will form during cooking, often a good while before cooking is complete.Place your brisket fat side up onto the grill, close the lid and leave your meat to cook.Generously rub your chosen spice blend, or a simple season of sea salt and cracked black pepper, all over the brisket, covering each side.This can be added just before cooking, although a day ahead would give more time for the flavours to penetrate. A rub (mixture of dried herbs, spices, salt and sugar) can often be used prior to smoking to enhance the flavour of the meat. ![]() The temperature should be monitored throughout the cook. Preheat the smoker around the 110☌ mark.Aim for your brisket to reach an internal temperature of 92-94☌ - this means a meat thermometer is essential to ensure fall-apart, melt-in-your-mouth meat. ![]() However, as with all low ‘n’ slow barbecue cooking, we always cook to temperature, not time. For a 2.5kg brisket, expect a 7-8 hour cooking time (excluding resting time) as standard. Smoking brisket has a lot of connective tissue, so it takes plenty of time to break down. For this, you’ll need a kamado bbq or an offset smoker to achieve a low, consistent temperature for a long period of time. Nothing compares to fork-tender and deliciously smoky beef brisket barbecued low and slow. ![]()
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