Smoked beef brisket is a slow-cooked masterpiece, rich in flavour and incredibly tender. Here's how to do it right.
1. Choose a Well-Marbled Cut
Our Marsh's Pinnacle Reserve Brisket is ideal for smoking, with just the right amount of fat for flavour and moisture.
2. Dry Rub Overnight
Use a mix of paprika, brown sugar, garlic powder, salt, pepper, and chilli. Rub it generously and let it sit overnight.
3. Low and Slow Smoking
Set your smoker to 110°C. Use wood like hickory or oak. Smoke for around 1.5 hours per 500g.
4. The Texas Crutch
Wrap the brisket in foil or butcher paper once it hits 70°C to push it through the "stall."
5. Rest, Then Slice
Let the brisket rest for 1 hour, then slice against the grain for maximum tenderness.
6. Enjoy the Reward
Serve with slaw, pickles, and fresh bread rolls for a true BBQ experience.
