1) Buy a standard non wagyu Brisket. (Wagyu’s don’t need injecting as very fatty and juicy) (meatonline.com.au sells Boxes of ‘Point End Only’ Briskets)
2) Trim off most of the thick fat deposits but leave some fat on the bottom to protect it from burning and going hard, and leave a little fat on the top to melt and render through the meat, a heavy layer of DALMATION or HOTnSMOKEY Cajun Rub on top will crate a crunchy Bark on the meat and protect it from drying out..
3) Shake 2/3 Cups MOIST MEAT BOMB with 4 cups water or thin beef broth to inject a 5-6kg Brisket. A 9kg Costco Brisket can take 1 Cup MOIST MEAT BOMB with 6 cups water.
4) Inject the marinade in top, bottom and sides, injecting slightly horizontal with our thin needle works best. Stick needle in all the way and cover the hole with your free hand to catch any back squirts, then squeeze trigger on the way out to backfill the hole.
5) Shake on your favourite Rub. The Boss uses FAJITA aka WHITE LIGHTNING RUB to coat all surfaces as the 1st flavour layer, then adds HOTnSMOKEY CAJUN or DALMATION RUB, and finishes it with a thin layer of GUNPOWDER RUB all over the top. Place on a sheet of non stick FROGMAT smoker mesh to keep your Grill bars clean.
6) Smoke the Brisket at around 110C/220F for 5-6hrs till internal meat temp hits 71C/160F then take out and wrap in a single ply layer of PINK BUTCHER PAPER, return to smoker and increase temp to 120C to get the heat through the paper.
Wrap Technique: Flip Brisket over onto paper sheet and fold all 4 sides in, then flip back over so bark is back on top, the meat will sit on the folds and seal the base. Juices will gather at the bottom and rehydrate the burned hard Brisket underside. Genuine Oren PINK BUTCHER PAPER breathes to keep your Bark dry and allows smoke in. The Chinese Bunnings Butcher Paper doesn’t breathe and sweats Barks same as tinfoil.
7) Smoke till meat temp hits 96C/205F then take out and wrap in another sheet of paper and place towel over it, or just put it in an esky, or put in a cold oven, to Rest it for min 1hr. Resting lets the juices come out, then go back in.
8) The easiest way to slice it up is to start from a corner and slice in towards the other end, at an angle, as the grains can go in 2 different directions.
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.
Standard Technique Pics:-
