Texas-style barbecued beef brisket


First published in 2018
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Texas-style barbecued beef brisket

There are two parts to a brisket; the point which is thicker and marbled with fat throughout, and the flat which is a lot leaner. Prepare the meat by removing all of the hard fat cap from the point end. The flat can be left with a 5mm layer of fat to help save it from drying out
Create a 50:50 salt and pepper rub by grinding the salt and pepper together in a mortar and pestle then apply liberally all over the brisket, patting it down so it all sticks on. Ideally you would leave this to cure overnight in the fridge
Set up your barbecue ready for indirect cooking – you want to reach a steady temperature of 120°C. Add a handful of soaked wood chips to the charcoal to get the smoke going
Place the brisket onto the barbecue and close the lid. Cook for 4–5 hours, spraying with the vinegar every 45 minutes or so
Once you have formed a nice bark on the meat, remove from the barbecue and place on a sheet of butchers paper. Give one more generous spray with the vinegar then double wrap up into a neat parcel and place back on the barbecue
Cook for a further 6–7 hours. You want an ideal internal temperature of 94°C when inserting a probe. Remove from the barbecue and rest for 2 hours before unwrapping
When carving, it is best to do so just before you eat as it can dry out quickly. Use a serrated knife, and always slice across the grain. Separate the flat from the point as the grain goes opposite ways. The point end will be the juiciest part of your brisket, so make sure to give each guest a few slices of each section
Serve with white bread, pickles and barbecue sauce. Traditional sides include coleslaw, Kansas City baked beans and barbecued corn
First published in 2018
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