
BBQ brisket
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 8
Ingredients
- 2kg brisket, cap of fat left on
- 2 tbsp English mustard
- 200ml cider vinegar
- 200ml apple juice
- 1kg smoking hickory wood chips
BRISKET RUB
- 2 tbsp sea salt
- 3 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp garlic granules
- a small bunch thyme, leaves picked
Method
- STEP 1
Put all the rub ingredients in a food processor and whizz to a powder.
- STEP 2
Using a pastry brush, paint the brisket all over with the mustard and rub well with the spice mix. Wrap tightly in clingfilm and chill for at least 4 hours, but preferably overnight.
- STEP 3
In a jug, mix together the cider vinegar and apple juice and pour into a clean spray bottle.
- STEP 4
Light the barbecue and heat to 150C. Soak the wood chips in cold water.
- STEP 5
Bank all of the coals up on one side, so that the brisket can cook on the other, away from the direct heat.
- STEP 6
If using gas, light one side, leaving one side off, so that this has the same effect.
- STEP 7
Put 2 handfuls of smoking chips onto the coals, or into a metal smoking box directly on top of the gas flame.
- STEP 8
Put the brisket onto the barbecue, fat-side up and spray well with the cider-vinegar mix. Shut the lid. Check the temperature and spray the brisket regularly.
- STEP 9
Add a handful of coals interspersed with more smoking chips every hour or so.
- STEP 10
After 4 hours, wrap the brisket in foil and cook for another 4-5 hours; you won’t need to add smoking chips while it’s wrapped.
- STEP 11
Remove the foil and cook until the internal temperature reaches 94C, giving the meat a final 1-2 hours of smoke.
- STEP 12
Slice and serve with bread, pickles and coleslaw.