12/26/2023 0 Comments Brisket rest time![]() This should be several layers thick and will act as protection from the bark creating a thick inedible layer which will reduce the yield of the edible smoked product. If this is the case, then wrap with butchers’ paper or, more accessible, greaseproof paper. A ‘bark’ will form during cooking, often a good while before cooking is complete.Place your brisket fat side up onto the grill, close the lid and leave your meat to cook.Generously rub your chosen spice blend, or a simple season of sea salt and cracked black pepper, all over the brisket, covering each side.This can be added just before cooking, although a day ahead would give more time for the flavours to penetrate. A rub (mixture of dried herbs, spices, salt and sugar) can often be used prior to smoking to enhance the flavour of the meat.The temperature should be monitored throughout the cook. Preheat the smoker around the 110☌ mark. ![]() Aim for your brisket to reach an internal temperature of 92-94☌ - this means a meat thermometer is essential to ensure fall-apart, melt-in-your-mouth meat. However, as with all low ‘n’ slow barbecue cooking, we always cook to temperature, not time. ![]() For a 2.5kg brisket, expect a 7-8 hour cooking time (excluding resting time) as standard. Smoking brisket has a lot of connective tissue, so it takes plenty of time to break down. For this, you’ll need a kamado bbq or an offset smoker to achieve a low, consistent temperature for a long period of time. ![]() Nothing compares to fork-tender and deliciously smoky beef brisket barbecued low and slow. ![]()
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