Low and slow is where brisket truly comes into its own. Smoked gently over charcoal and hardwood, this brisket develops a deep bark packed with rich, savoury flavour while staying beautifully tender throughout. Finished with a subtle apple cider spritz and rested properly before slicing, the result is melt-in-the-mouth beef with the kind of smoky depth every barbecue deserves.
Ingredients
- 3-4kg Brisket
- 1/4 cup sea salt
- 2 Tbsp freshly ground black pepper
- 1 Tbsp onion powder
- 2 Tbsp chipotle pepper flakes or smoked paprika
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2 Tsp garlic powder
Spray Bottle
- 1/2 Cup apple juice
- 1/2 Cup apple cider vinegar
For Smoking
- Charcoal
- Hickory or megamaster oak wood chips
- Butcher paper or foil
Instructions
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On a large baking sheet, lay out your brisket and pat dry with paper towels.
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Combine the sea salt, pepper, chipotle flakes, onion, and garlic powder. Mix and rub over the entire brisket and let it sit for an hour.
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In the meantime, start your fire and set up your smoker for indirect heat, build your fire to one side or in the firebox, and get it up to a steady 125°C. Place a drip pan under the braai grid in the indirect heat zone. Place another pan on the grid next to the firebox and fill it with 8 cups of water.
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Place the brisket above the empty drip pan. Smoke for 6 hours or until the brisket meat is dark. Add more wood every hour or so to maintain the fire.
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Combine the apple juice and apple cider vinegar in a spray bottle. Spray the brisket every hour when you add wood. Work quickly so you don’t let heat or precious smoke escape.
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After 6 hours, remove the brisket and wrap tightly in butcher’s paper or foil. Return the brisket to the smoker for another 2 - 3 hours refreshing the wood every hour.
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Once the internal temperature of your brisket reaches 93°C remove it from the smoker and allow it to rest, unwrapped, for up to an hour.
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Once rested, slice against the grain and serve with your favourite BBQ sauce and sides.
