© Cairns BBQ Company
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.
Course BBQ
Cuisine Beef


  • BBQ
  • Meat Thermometer
  • Aluminium Foil or Butcher's Paper
  • Towel
  • Warm Esky


  • Brisket
  • 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.
Keyword Beef Brisket