Brisket
Brisket is a cut of beef that can come from the underbrisket or breast of the cow and is packed with flavor. To tenderize beef brisket when cooking, you need to use a low and slow cooking method.
Ingredients:
- 1 brisket (about 4-5 kilos)
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons smoked paprika powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- Optional: smoking wood chips (e.g. oak, hickory or apple) for extra smoky flavour
Supplies:
- herQs Easy BBQ Core thermometer
- Grill (charcoal or gas grill)
- Charcoal or briquettes
- Aluminum foil
- Grill tongs
Instructions:
Begin preparing the brisket by trimming off any excess fat layers, but leave a thin layer of fat on top to keep the meat moist while smoking.
In a bowl, combine coarse sea salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to make a flavorful dry rub.
Rub the brisket on both sides with the dry rub, making sure all parts of the meat are well covered. Let the brisket rest in the refrigerator for at least 1 hour, but preferably several hours, to allow the flavors to develop.
While the brisket is resting, prepare the grill. Fill the grill with charcoal or briquettes and light them. If you want to add an extra smoky flavor, soak the smoking chips in water and add them to the hot coals.
Place the brisket on the grill rack, away from direct heat, and add a drip pan or aluminum foil underneath the meat to catch the fat.
Place the herQs Easy BBQ Core Thermometer in the thickest part of the brisket, without touching the bone. Make sure the probe is securely attached.
Close the lid of the grill and let the brisket smoke slowly at a temperature of approximately 110-120°C. Use the herQs Easy BBQ Core Thermometer to check the core temperature of the brisket.
Smoke the brisket for 6-8 hours, depending on the size of the meat and the desired doneness. The brisket is done when the internal temperature is between 93-96°C.
Remove the brisket from the grill and wrap it tightly in aluminum foil. Let the meat rest for about 1 hour to allow the juices to redistribute.
Slice the brisket thinly against the grain of the meat and serve with your favorite barbecue sauce and sides.
With the herQs Easy BBQ Core Thermometer you can ensure that your brisket is cooked to perfection for a tender and flavorful meal! Enjoy!
