- 1.5kg-2kg piece of brisket
- Meat thermometer with a probe is essential
- Five hours of your time.
- Cooking a brisket on the BBQ has been described as "the Everest of BBQ cooking". So all the more reason to give it a go!
- You can google American BBQ and get plenty of advice on techniques, rubs, smoke and barbeques. It is a really rich source of information and well worthwhile. In the meantime, the process below is simple and works.
- Rub the brisket with salt, pepper and olive oil and place in the fridge for at least an hour if not overnight.
- Heat BBQ between 110C-150C. If you want smoke, use your smoker, or if you are like us and don't have one, get some wood chips, soak them in water, and place them on the gas burners or on the charcoals. Keep a couple of pieces on the burner at a time.
- Place the brisket on a rack in the BBQ and put the hood down. Cook for 1.5 hours. You need to ensure your BBQ stays within the temperature range. So you may need to chock open the hood. Ideally the brisket is not getting direct heat from the BBQ; that is, it is not directly above the flames.
- After 1.5 hours start taking the internal temperature of the brisket. Ensure you take the temperature from the middle of the thickest part of the brisket. When it gets to 74C, wrap the brisket in foil, and continue cooking it on the BBQ at the same temperature. You can stop the smoke at this stage as it is in foil. Note you an do without the BBQ now, and continue the cooking in your oven at 110C if you want.
- After a further 2 hours start monitoring the internal temperature. Once it gets to 94C, remove the brisket. It may be 3 hours from the time you wrapped it in foil for it to reach 94C. All up about a five hour cook.
- Leave the brisket in the foil and wrap the brisket in a towel and place in an Eski It will keep cooking. You can leave it there for at least an hour or more. The internal temperatures takes a while to come down and all the time it is cooking slowly.
- We like to make up the BBQ sauce from our BBQ beef short ribs recipe (on our website) to serve alongside the brisket.
- And that's it!. You've now ascended Everest