Too busy to get up at 5AM and watch a Brisket cook all day? The idea is to smoke it to 71-74C, then “Boat” it in the House oven for 4-18 hrs. Smoke the perfect stress free Brisket for tomorrow’s Guests!
Once Brisket finally reaches 96C internal temp, the oven can be set to 90C to hold that meat temp for 6-12hrs, the meat can’t rise in temp as the 90C oven temp is less than the 96C finished meat temp.
PREP BRISKET:
1) Trim most of the fat off the top of a Brisket and that pesky middle slab, leave most of the fat on the bottom to protect it from burning as it will melt off anyway. Use a 4-6kg Brisket. Smaller Briskets or 1/2 Briskets are harder to cook and easily dry out.
2) INJECT all surfaces at a slightly horizontal angle with 2/3 cup MOIST MEAT BOMB & 4 Cups water. Stick thin Needle in and squeeze on the way out to fill each hole. Inject about 40 holes for even internal moisture and flavour.
3) Shake and cover all surfaces generously with DALMATION BRISKET RUB and use large Shaker holes for an even Salt/Pepper ratio, smaller holes give a hotter Pepper blend as the larger Salt Flakes won’t come out. For extra Char smokey flavour, shake a thin layer of GUNPOWDER RUB over the top of the Brisket.
Putting a heavy coating of Rubs on top is great for Pulled Beef as you get more bark flavour pulled through the soft juicy meat.
4) For extra flavour, initially smear the Brisket in Wagyu Tallow or Lamb Fat, Mayonnaise or Mustard, then cover in RUB Powders.
For a PELLET SMOKER:
Use our LUMBER JACK PELLETS as they are the best quality low ash Smoking Pellets in the World!
5) Add more smoke flavour by adding a Smoker Tube full of 100% Hardwood Pellets, and light pellets for a min with a BLOWTORCH then place at back of smoker away from Chimney, hit again with the Blowtorch after 10 mins to keep Pellets smoldering.
6) At 9pm put Brisket in Smoker on a FROGMATS non stick smoker mesh sheet to keep your Grill bars lean. Use lowest heat setting for 1st hour, to get smoke into meat.
7) At 10pm increase temp to 107-110C and go to bed.
8) At 7AM next day the meat should be 71-74C internal temp with the fat rendered out and great crunchy Bark. Take out of Smoker and place Brisket in a large deep Costco Tinfoil tray or cooking pan.
9) Crush and Melt 6 Beef Stock Cubes in 6-8 cups boiling water, or just use a Shop Beef Broth. Add Red Wine if you like.
10) Boat the Brisket by partially submerging it in Beef Broth like an island, optionally add Med size spuds to be ready for Lunch, or Large Spuds for the longer Dinner cook.
NEW TIP: use 2 large Costco tinfoil trays, the double tray prevents a collapse and spill when lifting.
11) Cover top of tray with 45cm wide Bunnings Matador Heavy Duty BBQ Tinfoil, or 2 widths of cheap tinfoil, and loosely crimp edges around tray so the Bark doesn’t steam and get soft.
12) Put in the Oven at 120C if you want it for Lunch, or 100C if you are going to work and want it ready around 6pm.
13) When Brisket hits 96C internal temp, turn oven off and let it rest in there for 1hr. If Brisket hits 96C early, simply turn oven down to 90c and leave it up to 12hrs. That’s how Restaurants serve Brisket for 1-2 days.
14) To serve, take Brisket out and place on board, slice up diagonally starting from the corner of the meat for a nice mixed grain cut, or shred it for Pulled Beef.
18) Make gravy from the meat juices: just whisk in cornflour, gravy powder, or flour, to thicken, or just use the rich meat juices as a gravy on your slices.
19) Pour gravy over Brisket slices, and on top of Sour Cream on potatoes, and sprinkle a little GUNPOWDER on the sour cream.
– For a standard CHARCOAL SMOKER: 5pm start a mound of hot IRONBARK lownslow charcoal with a Heat Gun or our FIRE ROD, in 1 min. Place 1 Apple and 1 Aus or Red Oak Chunk on each side to smolder.
Place the Brisket above the coals but on the other side, offset to the heat, to Smoke it slow. When Smoker gets to 110-120C, close off air vents a little to slow down the mound for a long smoke. At around 11pm the Brisket should reach 71-74, then Boat it and place in oven overnight at 100C.
– For an OFFSET SMOKER: 5pm start the base of a mound of hot lownslow charcoal like IRONBARK or BAMBOO HEXAGONAL LOGS, and place an APPLE LOG next to it to smolder. Put Brisket in to Smoke it slow. When Smoker gets to 110-120C, close off air vents a little to slow down the mound for a long smoke. At around 11pm the Brisket should reach 71-74C, then Boat it and place in oven overnight at 100C.
Tip: If you Smoke a Brisket and it is a little Dry, use the BRISKET BAND-AID – GRAVY. Pull or cut it up, then mix some Gravy all through it and leave in a sealed container for 5 mins to juice it up.
TIP: Wear THERMAL COTTON INNER GLOVES inside our XL BLACK NITRILE GLOVES for safe handling of HOT meats.
Overnight Pellet Smoked Brisket pic:
