Brisket is an underrated cut. It’s often considered tough or a lesser cut than other roasting joints, but slow cooking turns this often passed over meat to an absolute delicacy. Our first choice would always be to smoke the brisket in a smoker for over 8 hours, and you can easily turn your barbecue into a smoker. We’ll go through this method first, and then explain how the brisket can be made in a pot roast as well.
Please note – if you are not experienced with your barbecue or don’t have a stand alone barbecue, please use the pot roast recipe below. Do not leave the barbecue fully unattended.
- The first thing to do is brine your brisket ahead of smoking – this is done by putting the brisket in a solution made with water, salt, sugar, and your chosen aromatics such as bay leaves and peppercorn and placing it in the fridge for 24 hours, ensuring that the brisket is fully covered.
- Once your meat is brined, prepare your barbecue:
- The first step is to cook down your coals – lumpwood charcoal should be almost white, which can take a while
- Add in hardwood soaked in water – this will help to create smoke
- Add in a heatproof container of water (one made from foil), which will help keep the moisture content high
- Use the temperature gauge on the barbecue to regulate – if it gets too cool (below 110 degrees Celsius) – add in more coal, if it gets too hot (above 130 degrees Celsius), add in more water
- Prepare the brisket for smoking
- Remove your brisket from the brine and pat dry
- This is down to individual preference, although we love a seasoning made with smoked paprika, salt, garlic, and cayenne pepper
- Cover the brisket thoroughly with the dry rub
- Place the meat in the smoker over a grill, and leave to smoke for approximately 8 hours. Use a meat thermometer to ensure cooking, the meat should be over 90 degrees
Not to worry if you don’t have a dedicated barbecue – brisket can be made deliciously in your oven or slow cooker.
Pot Roast Recipe
This is an easy one!
- Season your brisket with salt and pepper on all sides
- Sear your brisket on all sides with hot all in a heatproof pan. If you have a cast iron pot, sear it in this as you can continue to use this for the rest of your recipe. Take it off the heat
- In an oven-proof pot, add in an array of vegetables including – whole garlic cloves, onion (cut into quarters) carrot, parsnip, and anything else that you would like to add-in. Don’t chop your vegetables too small or they’ll turn to mush
- Place your brisket over the vegetables
- Add in enough beef stock to cover the vegetables, and one cup of wine
- Place the dish into the oven. Cook on 170 for approximately 3 hours or until it shreds easily with a fork. If needed, top up the liquid content with more beef stock
We offer a 35+ day dry-aged beef brisket as a part of our range. Our state-of-the-art dry-aging rooms start the journey for you – they begin to remove moisture and increase flavour using a mixture of dehumidifiers and salt walls. More information and pricing can be found by clicking here