This is a beefy exquisiteness! Nothing else but a smoked BBQ Brisket. You will need a smoker, 1 Kg of oak or cherry wood chips and good quality coals. Thx Nikolas Sparsis for rpoviding everything at your place!
Brisket
Ingredients
- 5 kgs Beef Brisket , fat trimmed to 5 mm
- Spice Rub , press Spice Rub for recipe
- Liquid injection , press Liquid injection for recipe
- Red Sauce , press Red Sauce for recipe
Instructions
- The night before cooking the brisket rub it with the spice rub and place it in the refrigerator covered with plastic wrap.
- An hour before cooking take the brisket out of the refrigerator and inject the meat evenly with the liquid solution.
- Place a tray in your smoker, put a thermometer probe at the thickest part of the meat and another in the smoker. With indirect heat cook at 105-110 degrees C aiming for internal meat temperature of 90 degrees C. It should take 6-8 hours.
- Remove the meat from the smoker and wrap it in aluminium foil and place to rest in a portable cooler box for almost an hour.
- Transfer the Brisket to a cutting board and slice thinly across the grain.
- Serve with the red sauce.
