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Beef Brisket

Ingredients

5 kg charcoal good quality

3-4 handfuls wood chips any flavour you prefer

20 g flaked sea salt

15 g ground black pepper

2 tsp cayenne pepper

3.5 kg flat beef brisket

Method

Fill a starter chimney with your first batch of charcoal and let it burn for about 30 minutes to get it really hot. Soak the wood chips in water for 30 minutes. Combine the sea salt, pepper and cayenne in a bowl. Mix well and rub it all over the brisket.
Add the charcoal to your smoker and throw the wood chips over the charcoal. Put your meat onto the grill, add a lid and smoke the meat for 7-11 hours, keeping the temperature of the coals at a consistent temperature of 100-110°C by topping up with new charcoal and wood chips when necessary (every few hours). Cook until the meat reaches a core temperature of 93°C.
Remove the meat from the BBQ and let it rest for 20-30 minutes. Slice your brisket against the grain into thin slices for an amazing BBQ centrepiece.

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