Smoked beef brisket
Get your BBQ smokers ready for this epic Beef Brisket using meat rub from Rum and Que.
Ingredients
Method
Ingredients
- 1 x Brisket 4kg
- 1 x Rum & Que Meat Rub. We recommend Bull Dust or Black out Rub. Around 150g of rub per 4kg piece
Equipment:
- 1x BBQ Smoker
- 1 x Water spray bottle set to mist
- 1 x Foil tray large enough for the brisket to sit in
- 1 x Roll of thick aluminium foil
- 1 x meat thermometer
Method
Preparation
- Trim the hard white fat from the brisket, leave them soft white fat, as that will help keep the brisket moist while cooking.
- Set up your smoker for indirect. 250-275°F (120-135° Celsius) or use the oven on fan setting. If using a smoker, place a couple of chunks of your favourite smoking wood onto the coals. Fruit wood such as apple are great for mild smoke flavour.
- Sprinkle the rub all over both sides of the brisket, and allow the brisket to come up to room temperature on the bench. Leave on the bench for no longer than 1 hour. You’ll see that the rub will begin to sweat on the brisket as the salt begins to work into the meat.
- Place the brisket into the smoker or oven and leave it to cook for about 2 hours. Check the temperature.
- Keep cooking the brisket till 165°F (73° Celsius).
- Once the brisket has reached an internal temperature of 165°F (73° Celsius) place the brisket into the foil tray and cover tightly with foil.
- Continue to cook the brisket until a toothpick goes in nice and easy without resistance. This could be an internal temperature of anywhere from 200-215°F (93-100°C).
- Once the brisket is at the desired temperature, remove from the smoker or oven and place on a bench in the foil tray still covered in foil, cover with a large towel and put to the side. Leaving to rest for 1 hour. You can also place wrapped brisket into a large chilly bin and rest for 1 hour.
- Slice and serve.
Total cook time could be 7-9 hours long.
Serve in buns with some slaw. Yum!