Steps
- Pat the brisket dry then trim off any thin edges as these will dry out during the cook.
- For the trimming, remove any excess hard fat on the point, which is the thicker side of the brisket.
- Rotate the brisket and trim the flat side while leaving a thin 2cm layer of soft fat to avoid drying out.
- Remove the deckle which is the high flap on top of the brisket.
- Flip the brisket over and remove any excess fat.
- Apply a thin layer of mustard as a binder, then apply a thick layer of your favourite BBQ Beef rub to all sides.
- Place in the Smoker at roughly 110-120C.
- Spritz every hour with a combination of water and Worcestershire Sauce.
- After 5-6 hours the bark should be set and the internal temp of the brisket should be roughly 70-75C.
- Remove and place on 2 sheets of thick foil.- Spritz once more then wrap tightly in the foil.
- Place back in the smoker for roughly 3-4 more hours until the brisket has hit an internal temp of 90-92C and is probe tender.**This part is essential. The brisket should have no resistance when probing. Go by feel not temp.
- Remove the brisket from the smoker and allow to rest on the bench for 10-15 minutes.
- Place in an esky or insulated box and close the lid, then allow to rest for 2-3 hours.** The longer the rest the better and the slower it drops to serving temp the better which is 60-65C.
- Unwrap the brisket and place on to a chopping board reserving any liquid in the parcel.
- Slice the the brisket in half, then slice the flat before rotating the point 90 degrees and slicing against the grain from left to right.
- Pour the reserved liquid from the cook over the sliced brisket and serve
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