Beef Brisket

Method

Beef Brisket Smoked Slow For 8 Hours With a mix of Apple and Cherry Wood

This super simple recipe will produce juicy tender beef and is well worth the wait.

A dish that is very popular in the USA for pot roasting and smoking.

Brisket is a cheaper cut than prime beef and has a marble effect which helps keep the meat moist during long periods of barbecuing. See photo below:

To start, we rubbed the top fat and sides of the brisket joint with Mexican Adobo spice rub and black pepper. The joint was left to stand for about an hour while we prepared the BBQ.

When the charcoal was ready, a mixture of apple and cherry wood was added to smoke tin and placed carefully on the white hot charcoal. In about ten minutes the woodchips began to smoke. This is the right time to add the beef brisket to the BBQ, so that it will smoke seal.

After 4 hours at a temperature of 100ºC the brisket was basted with virgin olive oil to stop it from drying out.

Using a charcoal starter the coals were replenished.

A further 2 hours and the water bowl was removed and the brisket was wrapped in silver foil. this helped increase the cooking temperature due to the outside temperature being only 8ºC.

After the full 8 hours the foil was removed brisket was ready to eat.

Beef Brisket Joint

Mexican Adobo Spice Rub

Black Pepper

Virgin Olive Oil

Apple and Cherry Woodchips

Silver Foil

Brisket Rubbed with Mexican Adobo Spice

After 4 hours you have the option to add more woodchips

Apple and Cherry Wood Water Smoked Beef Brisket