Easy-Delicious Smoker Brisket

4Kg Brisket serves 6-8 people

Smoker time is ~2-2.5hrs per Kg (time varies and it’s best to smoke to internal temperatures). Allow 1hr to rest before serving

Scroll down for how-to photos

INGREDIENTS

• Point End Brisket, typically 3-8 Kg in weight
• ~75-100g Dijon or American yellow Mustard
• Cloudy Apple Juice, ~40ml per kg brisket and more for spritzing
• Darling Fresh Smoke Haus Rub, ~20g/kg brisket. We recommend our Salt, Garlic & Pepper, Darling Downs Dark, or Darling Downs Dust
• Injector
• Probe thermometer, preferably one you can leave in the smoker
• Spray bottle
• Butcher paper
• Sharp slicing knife (sharp bread knives work well)

PREPARATION – 30min

• Remove Brisket from fridge to warm up
• Fire up the smoker to pre-heat.
• Pat brisket dry with paper towel
• Trim excess fat to a 5mm layer, both sides
• Inject with cloudy apple juice. For extra flavour, add worstershire sauce, melted butter, apple cider vinegar, honey, or even hot sauce!
• Mop up excess liquid with paper towel
• Slather mustard over both sides, as a binder for the rub
• Sprinkle your Rub evenly from ~15cm height, both sides, and rub in
• Place your thermometer probe so the tip is at the centre of the thickest part of the meat

SMOKER – approx 2-2.5hrs per Kg Brisket

• Heat smoker to 110-120degC (230-250degF)
• Place a water pan in the smoker, and top up as needed. Wet smokers smoke better
• Place Brisket with fatty side up. If you’re using an offset smoker, place the thicker point towards the heat source
• Smoke for 3hrs, then generously spritz the top and all sides with cloudy apple juice, repeat every hour until wrapped. Do not have the smoker open any longer than absolutely necessary.
• When the internal temperature is 75degC spritz generously and wrap securely in butcher paper (or foil). Return to the smoker as soon as possible, with the same side up again
• Smoke until the internal temperature is 95degC

REST & SERVE – 1hr rest then slice

• Fold the wrapped brisket in a clean towel and rest in an esky for 1 hr
• Remove butchers paper and slice ~7mm thick. Start at the thinner flat end, ensuring you are slicing across the grain, working your way up to the point (typically just over halfway up the brisket). When you hit the thicker point end, turn the brisket 90degrees and keep slicing, across the grain of the point at the top
• Serve and enjoy!

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