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Thursday, May 23, 2019


Prep Time:4-24 Hours
Cook Time:9 plus Hours
Cook Temp:LOW: 105-135 °C
Int Temp:93-98 °C


Prep Time:4-24 Hours
Cook Time:9 plus Hours
Cook Temp:LOW: 105-135 °C
Int Temp:93-98 °C


  • 3 kg plus Beef brisket
  • Dry rub (use your own or refer rub recipes on website)
  • Cumin
  • 1 can of beer (Stout or Porter)
  • NEED
  • Digital meat probe
  • Aluminium foil
  • Charcoal / Briquettes with a handful of strong flavoured wood chips


Time to get serious and enjoy the delight that is smoked brisket!


  • 1. Note the cook time will vary depending on the quantity and cut of meat you use
  • 2. Perforate the brisket using a large fork, piercing the brisket all over.
  • 3. Use a dry rub of your liking. Apply the rub liberally to all sides of the meat.
  • 4. Cover with cling wrap and place in the refrigerator from 4 hours to overnight (to allow all flavours to fully permeate the meat).
  • 5. Keep the brisket as cold as you can before cooking. The longer it spends “on smoke” before the internal temperature hits 65°-70°C (150°-160°F) the better.
  • 6. Pre heat the Hark Tri-Fire™ to 120°C. Once 120°C is reached quickly sear the brisket on the Hark Tri-Fire™ in the firebox, fat side down for 2-3 minutes.
  • 7. Smoke the brisket fat side up in the centre of the cooking chamber. Smoke for approximately 3½ - 4 hours at 120°-135°C (250°-275°F).
  • 8. To allow a good smoke flavour to develop deep into the meat and to provide the characteristic “smoke ring” try not to open the Hark Tri-Fire™ lid. At the end of this time your brisket will be at roughly 65°- 70°C (150°-160°F).
  • 9. Remove the brisket and place on a large piece of foil. Spread the thinly sliced onion under the brisket and pour ½ a can of beer over the brisket. Sprinkle with a little cumin before sealing the foil. Make sure you seal the foil well. Wrap the brisket in one more layer of heavy duty foil.
  • 10. Place the wrapped brisket back into the Hark Tri-Fire™ at 120°-135°C (250°-275°F) and cook for 5 to 6 hours (depending on size) until it is fork tender and the internal temperature approximately 95°C (203°F). Note: the temperature will increase during resting period temperature.
  • 11. If you like a firmer “bark”, once the brisket comes close to temperature un-wrap the foil; pour off the liquid and place back on the cooking grill. This will dry the bark a little.
  • 12. Remove from oven, BBQ or smoker, loosen the foil at one end to release the steam and let the brisket rest for 45 minutes.
  • 13. After resting the brisket, carefully drain the juices from the foil into a bowl and freeze for 20 to 30 minutes to allow the fat to separate from the reserved juices. Remove the fat from the juices and discard, then pour up to 1 cup of the remaining juices into a saucepan with your favourite barbecue sauce and add some of the rub. Stir and heat through to combine into a spicy hot sauce.
  • 14. Serve the sauce on the side (as not everybody likes a lot of sauce) and have some mustard or horseradish ready to go too.
  • 15. Separate the top and bottom of the brisket, trimming off any undesired excess fat. Slice across grain into long, thin slices.

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