The flat end of the Packer Cut brisket, left. untrimmed with the fat on, for those looking for a perfect smoking cut for a smaller family or get together.
RECIPE
RICHARD'S SMOKED BRISKET
INGREDIENTS
3kg Flat Brisket
100g Great Cow Rub
30ml mustard of choice
- Set the smoker for 115c
- Coat the brisket all over with the mustard and evenly cover with the dry rub.
- Place the brisket in the smoker.
- The brisket should be removed when it reaches 86-88c and that can be anything from 8-10 hours depending on the beef used. Many people crutch a brisket, which is to remove it when it reached 70c and wrap in tin foil with beef and fruit juice, but we don't believe this to be necessary as it masks the flavour of the beef and stops a proper bark forming.
- Don't worry is the brisket appears to have stopped cooking at about 70c. This is the 'stalling' period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. This is perfectly normal, so don't panic, open any air vents in the BBQ or feel the need to foil it.
