SH
Steve HellyerServings:
15 x 300g
Prep time:
00:02
Cook time:
12:00
The pinnacle of smoked meats, the brisket. Spectacularly tender and, when cooked to perfection, a masterpiece that will amaze your friends and family.
Ingredients
- 5kg Beef Brisket
- 150g Blend 101 Black Bessie
Instructions
- Heat oven/smoker to 250f
- Remove all hard fat from brisket. Remove top 'tongue' of brisket (the flap on top of a packer brisket serves zero purpose)
- Liberally sprinkle Blend 101 Black Bessie blend to completely cover the brisket.
- Cook brisket at 250f until the internal temperature at the centre of the cut reaches 160f
- Remove brisket and cover completely in aluminium foil (twice if needed)
- Cook brisket until internal temperature reaches 203f. Begin to probe meat with a skewer. If the meat probes like butter, remove. If not, keep cooking until it does.
- Once the meat has reached temperature, remove from smoker/oven and cover in a towel and leave in an esky until needed (upto 4hrs only)
- Always cut the brisket with a large knife against the grain, keeping in mind that a brisket can and will have up to 3 separate grains.
Tips
A meat probe will make this process easier.
