Beef Brisket

To achieve the most authentic temperature temperature for low and slow cooking, the smoker cavity temperature must be maintained between 110-120°C.

Serves 8-10 Prep time 15 minutes Cook time 10 hours

• U.S. Choice Grade Whole Brisket (4-5kgs) • 120g of salt • 150g fresh ground black pepper

1. Light your barbecue and bring to 110-120°C. Note: We recommend placing a water pan inside the barbecue to create moisture. 2. Trim excess fat off brisket, leaving a nice even layer of fat over the top. Clean any excess sinew from the bottom. Put trimmed fat to the side. 3. Place cleaned and ready brisket on a tray and salt and pepper the brisket generously covering all sides. 4. Place the brisket inside the smoker on rake, close the cavity for 8 hours

5. After 8 hours, check the internal temperature of the brisket with your thermapen. Temperature should be around 70°C and the meat should be tender, if not leave brisket in cavity for longer and until temperature has risen and/or the meat is tender. 6. Once the brisket is 70CC and/or the meat is tender/relaxed, wrap in parchment paper and place back in the smoker for 2 hours. Note: Heat must be maintained between 110120°C. 7. Remove brisket from cavity, set aside until you are ready to serve. 8. Slice the brisket and serve to your desired portion side.