It’s my birthday weekend and it’s also about time I did a brisket (last one was in 2021!), so after an offer from Tom Nixon butchers it’s time to get one on the smoker!
weighing in at just under 6kg, it’s a beautiful, Australian, Grass Fed, full packer that requires very little trimming, I’m gonna cook the bits I trimmed off as well.
I rubbed a little of Tubby Tom’s Garlic Infused Beech Smoked Rapeseed oil as a binder and then used Sucklebusters SPG rub to season.
I’m going for a hot & fast cook, so I get the smoker lit around 9am and the meat goes on at 10am, previous hot & fasts have been around 6 hours and I’ve got plenty of time to rest as well before I need to slice at around 7pm.
The brisket hits 160f at just around the 3 hour mark, I’m sure we’re in the stall (the Meater has been telling me the time remaining to cook has been going up) and so it’s time to wrap.
I had some beef dripping and once wrapped it’s back on the smoker. The butcher paper is showing it’s a juicy piece of meat.
And now, nearing the end of the cook, I could have started cooking a bit later as the brisket is ready with nearly 4 hours before needing to be sliced.
I have a cool box and towels so, keeping it wrapped, it goes in and waits until needed.
It’s still nice and hot when slicing, lovely and juicy. For me, it’s a bit too peppery but a bit of sauce helps to cut through this.
It’s melt in the mouth and delicious.
I remember why I love cooking brisket, just wish it wasn’t so expensive now
