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Tuesday, October 24, 2017

GAS SMOKER: CLASSIC TEXAS BBQ BRISKET

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

GAS SMOKER: CLASSIC TEXAS BBQ BRISKET

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

Ingredients

  • Beef brisket, 3 kg minimum
  • 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
  • Cup of strong flavoured wood chips for first 1-2 hours of smoking

Description

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

Directions

  • 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 for a minimum of 4 hours (overnight is best to allow all flavours to fully permeate the meat).
  • 5. Keep the brisket as cold as you can before smoking.
  • 6. Pre heat your smoker to LOW: 105-135°C (220-275°F).
  • 7. Sprinkle the rub and cumin over the brisket and once 120°C is reached, quickly sear the brisket in the Hark smoker, fat side down for 2-3 minutes.
  • 8. Smoke the brisket fat-side up for approximately 3½ - 4 hours on LOW.
  • 9. To allow a good smoke flavour to develop deep into the meat and to provide the characteristic “smoke ring”, try not to open the smoker doors. At the end of this time your brisket should sit at roughly 65-70°C (150-160°F).
  • 10. Remove the brisket and place on a large piece of foil.
  • 11. Spread the thinly sliced onion under the brisket and pour ½ a can of beer over the brisket.
  • 12. Sprinkle with a little cumin before sealing the foil. Make sure you seal the foil well.
  • 13. Wrap the brisket in one more layer of heavy duty foil.
  • 14. Replace the wrapped brisket into the Hark gas smoker at LOW and cook for 5 to 6 hours (depending on size) until it is fork tender and roughly 95°C (203°F) internal temperature.
  • 15. If you like a firmer “bark”, once the brisket comes close to temperature, you can un-wrap the foil; pour off the liquid and place it on a BBQ grill. This will dry the bark a little.
  • 16. Remove the meat from smoker, loosen the foil at one end to release the steam and let the brisket rest for 45 minutes.
  • 17. 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.
  • 18. 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.
  • 19. Stir and heat through to combine into a spicy hot sauce.
  • 20. Serve the sauce on the side (as not everybody likes a lot of sauce) and consider having a mustard or horseradish as a condiment.
  • 21. Separate the top and bottom of the brisket, trimming off any undesired excess fat.
  • 22. Slice across grain into long, thin slices.

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