Smoked Brisket, the holy grail of low n slow BBQ! Get a taste of how to make a succulent brisket in your very own backyard. Brought to you by our multiple award-winning guest bloggers Country Boys BBQ team
BBQ SET UP
We are using our offset trailer as we get a good bark and a great product.
FUEL SET UP
In addition, we throw own a couple of good size ironbark pieces, preferrably double split, to provide a subtle smoke flavour profile.
We also place a few charcoal lump pieces towards the rear of the fire chamber. This allows for enough air to flow around the fire but also, so the draw of the heat does not have to jump up straight into the cooking chamber. It creates a nice gentle radius of heat climb.
List of ingredients
Choose a nice marble brisket – This adds moisture but also tenderness to the finished product. Today we are using Mayura Station 9+ Wagyu brisket.
For the rub we choose 7 Sins Beef Rub Seasoning and 7 Sins Wired Cow Rub Seasoning
Beef stock for the wrap
A roll of aluminium foil
Spray bottle containing apple juice
This is not a competition brisket and should not be trimmed as one…
- Only lightly trim off the hard fat around the well marbled point end and leave about 5mm of fat covering the brisket. This fat left on the brisket will render down.
- Apply a good flavourful salty brisket/beef rub. You do not need a binder to apply rub, so don’t use any mustard or marinate.
- When the pit reaches your desired cooking temperature (each pit has its own sweet temp for cooking, some are 315˚F some are 275˚F). Our temp for today is 275˚
- We then place the brisket up at the front of the pit with the thicker end of the brisket towards the fire box as it tends to get the most smoke and a medium amount of heat in this position to start the cooking process.
- About every hour check the temperature of the pit. It will normally require a top up of a hardwood log for the smoke flavour and maybe a handful of charcoal for that good coal base.
- After about 2 hours we should have a look if it needs a spritz, (spray bottle containing Apple juice).
- If it looks dry, it needs a spritz. You can also apply a bit more rub to it if you can see a few blemishes in the bark starting to show.
- After about 4 hours at 275˚F we’ll do a scratch test. We will see if the bark is set. If you can scratch the bark off with your fingernail, it’s not set. If you scratch it and it stays on the brisket, it’s ready to wrap…
- Get your foil. Double up on it. Tear off 2 pieces about 1m long and overlap them. Place brisket in the centre and add a cup of beef stock.
- Now wrap it nice and tight. Tight enough that no air and steam will escape.
- After it’s wrapped tight place back on the pit until it’s finished. We don’t go by temperature as every brisket is different. Some will be cooked at 205˚F, some at 220˚ We are going by tenderness. Gently unwrapping your brisket use a skewer and probe for tenderness. When you have the feeling of no resistance it’s ready.
- Remove from pit and air out for 10 minutes. This will stop the cooking process. Now to separate the 2 muscles of the brisket. With a sharp knife follow the fat seam in the centre of the brisket creating 2 pieces.
- The separated point you want to cube into 4cm squares and place in a tray. These rest in a sauce and placed back on the pit.
- After the 10 minutes uncovered, cover again and place in an esky for an 1hr to rest.
- After the hour rest it’s time to slice. Slice brisket about 1cm thickness and place back in the juice from the foil.
- Your brisket and burnt ends are now ready to serve…
Blog contributed by Country Boys BBQ Australia. Follow the boys and their amazing BBQ on Facebook and Instagram @countryboysbbqaustralia
- Offset smoker
- Lump Charcoal
- BBQ rub for brisket
- Brisket Knife
- Foil tray
- BBQ sauce
- Spray bottle containing apple juice
And a smile on your face 😊