Looking for tips and tricks on how to make slow-cooked meat juicy and tender on the barbecue? Andrew has details on how to use an offset smoker to make the perfect brisket. Check out the recipe below.
What you’ll need (serves 3-4):
- 2 cups mesquite chips
- 3 kg brisket fat-on
- ½ cup Sweet Heat Seasoning
- 1 tsp chilli powder
- 1 tsp black ground pepper
- 100 grams pickled cucumbers, sliced
Basting Sauce:
- 200 ml apple cider vinegar
- 150 ml tomato sauce
- 100 ml honey
- 100 ml BB sauce
- 150 g brown sugar
- 100 g French mustard
- 1 tsp chilli sauce
- ½ tsp black pepper
Asian sesame slaw:
- 2 cup cabbage sliced
- 1 carrot grated
- 50 g toasted sesame
- 1 cup egg mayo
- 50 ml Japanese soy
- 1 tsp wasabi paste
- 1 tsp sesame oil
Method:
- Soak mesquite chips in water for a minimum of 20 minutes before draining well.
- Combine Sweet Heat Seasoning with chilli powder and pepper. Coat brisket, rubbing in well. Stand for 10 minutes.
- Light charcoal and heat smoker to 120C. Place 1 cup mesquite chips in the smoke chamber.
- Place brisket directly onto the cooking rack and cook for 3 hours.
- Meanwhile, place all basting ingredients in a saucepan and bring to the boil. Simmer for 15 minutes.
- Baste brisket and cook for another 3 hours.
- Baste again, wrap in foil and cook for a further 3 hours. (Total of 9 hours).
- To check the brisket is cooked through use a meat thermometer to check for 74C, or pierce flesh with a knife – any juices should run clear.
- For Asian sesame slaw, combine all ingredients and refrigerate for a minimum of 2 hours.
- Serve brisket topped with remaining basting sauce, slaw and pickled cucumbers.
To shop for barbecues, check them out on BCF’s website.
