Summer is finally here! And when there’s sunshine, there should be the smell of succulent meats cooking on the grill. Take your entertaining this season up a notch and plan your party with this smoked brisket recipe on the menu from Australian Competitive BBQ Judge Stephen Jenner. Make your guests’ mouth water with this flavourful creation, cooked with patience, love, and the Pit Barrel® Smoker.
If you have a number of people coming over, this is the perfect slow-cooked meat recipe that can serve a hungry party crowd, not to mention put your drum smoker to good use. With a flavourful meat and rub paired with a great cooker, you’ll be slicing perfectly cooked brisket that tastes even better when dunked in barbecue sauce. Make the most of summer days and give this recipe a go!
If you want more ideas to get you ready for a summer full of outdoor entertaining, come along our Summer Love in-store event. All stores will have free delicious gourmet sausage sizzle for you to enjoy while you peruse what’s new in summer favourites: picnicware, drinks, ice cream, and more. In select stores—Joondalup, Melville, Osborne Park (WA), Preston (VIC) and North Lakes (QLD)—we’ll be cooking from the latest range of Pit Barrel smoker BBQ’s, showing you how to fire them up and providing valuable tips and amazing tastings to give you the confidence to create your best summer barbecue party yet!
- Mixing bowl
- Chef’s knife or boning knife
- Chopping board
- Paper towels
- Pit Barrel® Smoker
- Large tongs
- Large platter or sheet pan
- Aluminium foil
- 2 tbsp West Australian coarse sea salt
- 1 tbsp brown sugar
- 2 tsp Tasmanian pepper berries or coarse black pepper (use fresh cracked pepper)
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp granulated garlic
- 6 to 8kg beef brisket(s), point on
- Canola oil
- Brisket rub (see above)
- ½ cup beef stock, beer, water, or other wrapping juice
- For the basic rub, mix all the ingredients together in a bowl. Set aside.
- Remove the brisket from the package, rinse it gently with cold water, then pat dry with paper towel.
- Using a sharp chef’s or boning knife, trim all but a small thin layer of the hard white fat from all sides of the brisket. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference.
- Lightly coat all sides of the brisket with oil, followed by a liberal coat of the prepared rub.
- Apply the rub 2 to 4 hours before cooking. Ideally, prepare your meat and rub a day before cooking to give your brisket time to marinate and develop good flavours. The rubbed meat can be refrigerated overnight to increase the flavour slightly.
- When meat is just about ready for cooking, prepare your Pit Barrel Smoker according to instructions. Insert one hook into the centre of the thick pointed end of the brisket, leaving enough of the rod (U-shaped) end of the hook exposed to allow it to be hung on the rod, about 3 inches down. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure.
- Hang the brisket from the rods in the centre of the barrel and secure the lid. Desired cooking temperature is at 200C though cooking time may vary.
- Cook approximately 3 to 4 hours, or until the centre of the thickest part of the brisket reaches an internal temperature of 70 to 76C.
- Remove the brisket from the Pit Barrel Smoker to a large platter or sheet pan, remove the hooks, and wrap it fat-side down in a double layer of heavy-duty foil, adding the beef stock, beer, water, or other wrapping juice before sealing the foil. Tip: Wrap it as tightly as you can without piercing the foil.
- Remove the rods from the Pit Barrel Smoker, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.
- Continue cooking the brisket until it reaches an internal temperature of 95C, about 1 to 2 hours.
- When cooked, remove the brisket from the cooker and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice). Tip: You can hold a cooked brisket in a cooler for up to 6 hours. The longer you hold it, the better the results.
- Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Remove any excess fat from each part of the brisket.
- Slice the flat portion across the grain to ½cm thick, then cut the point into cubes. Soak in you favourite barbecue sauce. Serve and enjoy!