Smoking is one of the best ways to develop the natural flavours in beef. Low and slow is the key to scrumptious beef with deep smoky flavours that is so tender it meltsin your mouth. Smoking concentrates the flavours in the beef while creating a visually stunning finished beef dish.
The following how to instructions are based on this recipe: KETTLE SMOKED BRISKET
1. Trim brisket, leaving ¼ inch (5 mm) fat cap on top, and make two ¾-inch (2 cm) deep scores across the grain of meat on one side of the flat at ½-to ¾-inch (1 to 2 cm) intervals. This will help make sure you slice it properly after the brisket is cooked (and you can’t see the grains as easily)
Note – The whole brisket can be cut into two separate pieces called the Point End and the FlatEnd.The following steps feature the Flat End cut.
2. Combine salt, pepper, granulated garlic, granulated onion, sugar, smoked paprika, sweet paprika and dry mustard in a bowl. Season the brisket heavily, pressing the rub into the meat. Wrap brisket in plastic wrap, place on a baking sheet or tray and refrigerate for at least 4 hours or for up to 12 hours.
3. Unwrap brisket. Place brisket on grill over the drip pan, fat cap up. Insert oven-safe digital meat thermometer into centre of roast. Close the lid and cook for 2 hours. Check the brisket. If it looks dry, brush or spray those areas with water to keep it moist. Rotate the brisket for even cooking. Add more wood chips if needed to maintain smoke.
4. Cook for 2 hours longer or until thermometer registers 140°F (60°C). Carefully lift brisket onto a large piece foil, keeping the fat cap up, and wrap into a packet, sealing around edges (this will steam the brisket, which will speed up the cooking time and keep the brisket moist).
5. Return the wrapped brisket to barbecue, close lid, and cook for 3 hours longer (for a total of 7 hours) until thermometer registers 180 to 200°F (82 to 93°C), and meat is tender in both the point (double) and the flat (single) sections. Check the tenderness by sliding a skewer (or thermometer) through the foil until there is zero resistance and meat feels very tender.
6. Transfer brisket to cutting board, open foil wrap and let rest for 20 to 30 minutes, or until roast has cooled 140°F (60°C). Carve across the grain into thin slices.
Tip: When moistening the brisket while cooking, you can use a mop, a pastry brush, a spray bottle, or even just a paper towel dipped in water.
Large cuts such as Brisket, Roasts and Ribs are prime candidates for smoking, but even a Ground Beef burger can benefit from a hint of smoke. Whichever cuts you choose, always remember that time, patience and practice pay off —don’t be afraid to tweak your technique to suit your tools and tastes.
Common Cuts for Smoking | Click to open
One of the most flavourful beef cuts, Pot Roast needs to be slowly simmered/braised for optimal tenderness. Brisket can also be cooked slowly on the grill by indirect heat or it can be smoked or made into corned beef.
The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.
Thinner section of the brisket that is ideal for corned beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. Also good marinated and slow roast/pot-roast/ braise.
Tip: When moistening the brisket while cooking, you can use a mop, a pastry brush, a spray bottle, or even just a paper towel dipped in water.
Tip: When moistening the brisket while cooking, you can use a mop, a pastry brush, a spray bottle, or even just a paper towel dipped in water.
