Beef brisket

Ingredients

• 2 kgbeef brisket, marbled and with a fat cap
• 4 tbspmustard
• 150 g (1 cup)hickory wood chips
• 1 oz (28 g)large aluminium tray
• 4 tspcoarse sea salt
• 2 tspchilli powder
• 2 tspbrown sugar
• 2 tspgarlic powder
• 2 tsppaprika
• 1 tspground fennel seeds
• 1 tspground black pepper

Instructions

1. 1

   Mix the rub

   Combine the sea salt, chilli powder, brown sugar, garlic powder, paprika, ground fennel and black pepper in a bowl.

2. 2

   Trim the brisket

   Trim away the tendons, hard fat and silverskin, taking care not to cut into the meat.

3. 3

   Season and chill

   Rub the brisket evenly with mustard, then work the spice mixture over the whole surface. Cover and refrigerate for 6–8 hours.

4. 4

   Prepare the smoker

   Bring the smoker to 110–120°C. Take the seasoned brisket out of the fridge 1–2 hours before cooking, and soak the wood chips according to the manufacturer's instructions. Load the smoker with enough charcoal for the 6–8-hour cook if possible, as opening it releases heat and can extend cooking time. Cook the brisket away from direct charcoal heat, using a deflector stone or a smoker with a separate firebox.

5. 5

   Set in tray

   Place the brisket in a large aluminium tray with the fat layer facing upwards.

6. 6

   Add the smoke

   Scatter the wood chips over the hot coals and set the tray on the grill grate. Insert a meat thermometer into the thickest part of the brisket and set it to 90°C.

7. 7

   Smoke the brisket

   Smoke at a steady 110–120°C for 4–5 hours, until the internal temperature reaches about 75°C.

8. 8

   Wrap the meat

   Briefly remove the brisket from the grill once it reaches 75°C, closing the smoker lid to retain heat. Take the meat out of the tray and brush it with the juices collected there. Wrap it in two layers of aluminium foil and return it to the grill; discard the tray.

9. 9

   Cook until tender

   Continue cooking the wrapped brisket for another 2–3 hours at 110–120°C.

10. 10

    Rest in foil

    When the internal temperature reaches 90°C, remove the brisket from the grill and leave it wrapped at room temperature for 1–2 hours.

11. 11

    Collect the juices

    Carefully unwrap the brisket without spilling the juices. Put the meat on a chopping board and pour the juices from the foil into a bowl.

12. 12

    Slice across grain

    If needed, cut off a small piece to identify the direction of the meat fibres. Slice the brisket across the grain into 3 mm slices and spoon the reserved juices over them.

13. 13

    Serve with sauce

    Serve the thinly sliced brisket with your favourite barbecue sauce.

What is beef brisket?

Brisket is a cut from the breast of the cow, popular in American barbecue for its rich flavour and suitability for long, slow smoking. This version uses a mustard coating and a savoury-sweet spice rub before cooking over hickory.

The low temperature and long cooking time help soften the connective tissue. Resting the meat and slicing it across the grain are just as important for a tender result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 38g protein, 3g carbs, 26g fat.

Beef supplies most of the protein and fat, while the small amounts of brown sugar and spices contribute most of the carbohydrates. The meat's fat content varies with the brisket and how much fat is trimmed, so these per-serving estimates are approximate. Pair a portion with coleslaw or other vegetables and a bun to round out the plate.

Choosing and preparing the brisket

Cut: Choose a well-marbled brisket with a fat cap, as specified in the recipe. The recipe calls for trimming away tendons, hard fat and silverskin while leaving the meat intact.

Rub: Mustard gives the spice mixture a surface to cling to, while salt, chilli, sugar, garlic, paprika, fennel and pepper season the beef. Allow the coated meat 6–8 hours in the fridge before smoking.

Keep the smoker steady

Temperature: Hold the smoker at 110–120°C throughout both cooking stages. A deflector stone or separate firebox keeps the brisket away from direct heat.

Heat: Load enough charcoal for the long cook if possible, and avoid opening the smoker unnecessarily. Each opening lets heat escape and may lengthen the cooking time.

Wood chips: Soak the hickory chips as directed by their manufacturer, then scatter them over the hot coals when the brisket goes on.

Use temperature as your guide

First stage: Smoke the brisket in its tray until the centre reaches about 75°C, usually after 4–5 hours. Brush it with the juices collected in the tray before wrapping.

Second stage: Cook the wrapped meat for another 2–3 hours, checking for 90°C in the thickest part. The recipe uses internal temperature as the finish cue rather than time alone.

Wrap and rest carefully

Foil: Wrap the brisket in two layers of aluminium foil after brushing it with the tray juices. Keep the parcel closed as it returns to the smoker.

Rest: Leave the cooked brisket wrapped at room temperature for 1–2 hours. When unwrapping, pour the juices into a bowl so they can be served over the sliced meat.

Slice and serve

Grain: Look for the direction of the fibres, trimming off a small piece if that helps you see them. Cut across the grain into thin, 3 mm slices for a more tender bite.

Serving: Spoon the reserved meat juices over the slices and serve with barbecue sauce. Coleslaw and buns suit the burger-style serving suggested in the description, though they are not included in this recipe's ingredient list.

Recipe notes & tips

• Use a meat thermometer at the thickest point rather than relying on the clock alone.
• Trim hard fat and silverskin, but avoid cutting into the meat.
• Give the brisket its full 6–8 hours of chilling after seasoning.
• Keep the lid closed as much as possible to limit heat loss.
• Save the foil juices and spoon them over the sliced meat.
• Identify the grain before slicing so you can cut across it.

Variations

• Milder rub: Reduce the chilli powder for a less fiery seasoning.
• More fennel: Increase the ground fennel for a stronger aromatic note.
• Different wood: Use another smoking wood in place of hickory, following its manufacturer's guidance.
• Extra sauce: Serve with barbecue sauce on the side for dipping.
• Burger-style serving: Add the sliced brisket to buns with coleslaw, as suggested in the recipe description.

Common mistakes to avoid

• Direct heat: The brisket can cook unevenly; use a deflector or separate firebox to keep it away from the coals.
• Opening the smoker often: Heat escapes and cooking can take longer; keep the lid shut except when needed.
• Skipping the thermometer: Cooking time varies; check the internal temperature in the thickest part.
• Wrapping too early: Wait until the brisket reaches about 75°C before removing it from the tray and wrapping it.
• Spilling the juices: Unwrap the foil carefully over a tray or bowl and save the juices for serving.
• Slicing with the grain: The meat can seem tougher; cut into 3 mm slices across the fibres.

How to store

Refrigerate leftover brisket and its juices in an airtight container within 2 hours of serving, and use within 3–4 days. Reheat gently, covered, with some of the reserved juices to help keep the slices moist.

Frequently asked questions