The brisket is a tougher cut of meat from the chest of beef. For the best mouth-watering results, its cooked low and slow, and is recognised as one of the classics of low and slow BBQ.
- Meat Thermometer
- Aluminium Foil or Butcher's Paper
- Warm Esky
- BBQ Rub
- 1 cup Light liquid Stock per 3kg brisket
- Preheat your pit to a temperature of 110 - 120 degrees C (230 - 250F)
- Trim and season the brisket 30 minutes before putting on the grill.
- Leave the lid closed for the first 2 hours. No peeking!
- Check after 2 hours, spritz with water if its looking a little dry.
- Once the internal temperature of the brisket hits 74 C (165 F), remove it from the pit.
- Wrap in foil or specific butcher's paper. If you wrap in foil, add approx. 1 cup of very light stock for a 3kg piece of brisket.
- Cook until the internal temperature of the brisket reaches 94 C (200 F), then ignore the internal temperature and probe the meat. Once all (or most of) it probes like butter with a skewer, remove from the grill.
- Open the foil or butcher's paper and let the brisket vent for 5 to 10 minutes.
- Tightly wrap in foil, cover with a towel and place into a warm esky for 1 hour.