Low & Slow Brisket by Adriano Ferreira de Andrade

Serves: A family of 4 – 5

Ingredients

• Beef Brisket – Un-Trimmed – over 2.5-3kg
• American Mustard
• BRZ Food Xtra Mojo spice
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup beef stock

Equipment

• BBQ or smoker with a temperature gauge or thermometer
• Meat thermometer with leave in probe
• Spray bottle for spritz
• Aluminium Foil

Instructions

• Remove the excess fat from the brisket, you don’t need to cut this whole layer of fat out of the meat, approximately 1cm thick. Most of this will cook down and melt away, but you want the uniformity across the top of the brisket for better cooking.
• Apply a thin layer of American mustard over the meat, this will help the spice to stick better over the meat.
• Apply a good amount of BRZ Food Xtra Mojo spice over the whole cut and don’t forget the sides.
• Place the brisket on a plate uncovered in the fridge to rest for 1 hour.
• In the meantime, fire up your BBQ or smoker configured for indirect cooking (refer to manufacturer’s instructions). Bring to a steady temperature of 120°C (250°F).
• Add your favourite wood for smoking (refer to manufacture instructions), my favourite wood for red meat is Hickory.
• It’s time to add our brisket to the BBQ. Insert a meat thermometer into the centre of the meat and then place the meat in the BBQ for indirect cooking fat side up.
• Close up your BBQ to start cooking and keep watching the temperature targeting a steady 120°C (250°F).
• While the meat is cooking you have time to mix the spritz. Add the water and Apple Cider Vinegar to the spray bottle and shake well.
• After two hours, open your BBQ and give a good spritz over the meat. This will keep it moist and help to attract more smoke to the meat. Close the lid and repeat this every hour.
• As your meat approaches around 70°C (160°F) internal temperature, it will hit what is known as the stall and will seemingly refuse to climb any higher in temp. At this point you have two options, you can choose to simply keep cooking at a steady 120°C (250°F) until the meat is done as below (but expect to add a few extra hours to your cook time) or remove the Brisket from the BBQ and wrap them in foil with beef stock underneath the meat (this is referred to as a Texas crutch). Make sure you wrap the foil tight around the meat and keep the thermometer in the meat.
• Place the meat back on the BBQ and keep cooking at 120°C (250°F) until the meat probe temperature reaches 95°C (203°F).
• Remove the meat from the BBQ and open the foil to vent some steam and heat. After 5-10 minutes, re-wrap the meat and place in a warm esky to rest for minimum 1 hour and up to 3 hrs.
• After the rest time, remove from the esky and unwrap the foil.
• Place the brisket on a chopping board and with a sharp knife cut slices against the grain.

Enjoy!