Smoked Brisket

Ingredients

• 2kg beef brisket
• 2 tbsp american / mild mustard
• 2 tbsp salt
• 1/2 tbsp smoked paprika
• 2 tbsp cracked black pepper

Method

1. Coat the brisket in mustard, salt, and pepper.

   Add a small amount of mustard all over to help the salt and pepper stick. Coat liberally in an equal mix of salt and pepper.

2. Add a drip tray to the grill to catch fat.
3. Add brisket, cook at 110C

   Try to maintain the grill temperature between 100-115C The internal temperature of the brisket will likely stall around 70C but just wait it out. It may stay the exact same temperature for over an hour.

4. Wrap at 75C with the fat drippings.

   When the brisket reaches approximately 75C, remove from the grill and take out the temperature probe. Place the brisket on two layers of foil, and fold up the edges so liquid won't escape. Pour in the drippings. If you don't have at least a cup of drippings, supplement with store-bought tallow, supafry, or butter. Wrap tightly in foil, and reinsert the temperature probe. Consider multiple layers of foil. Transport it on a tray, carefully.

5. Add the brisket back into the grill.

   Still at the same temperature of 110C.

6. Cook until 95C.

   Monitor the temperature and cook until the brisket reaches 95C internally. This may take 4 - 12 hours depending on the brisket size, and the temperature will likely stall at some point. Just keep waiting.

7. Rest the brisket.

   Remove, let it steam off for 10 minutes, close up the foil then rest for at least one hour. It's best to let it come down in temperature slowly; after an hour or so of resting, consider wrapping it in a towel, putting it in an esky, or placing it in the oven set to 60C