Ingredients
• 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket
• 150 ml (2/3 c) dried cane sugar (dry in oven before using)
• 150 ml (2/3 c) garlic salt
• 125 ml (1/2 c) paprika
• 45 ml (3 tbsp) pepper
• 30 ml (2 tbsp) chilli powder
• 15 ml (1 tbsp) each of powdered beef bouillon, ground ginger, onion
powder, ground coriander, cayenne pepper
• French’s ballpark mustard (lots)
Preparation
Smother the brisket with lots of the mustard. Mix all the dry ingredients
together to create a rub. Roll the mustard-covered brisket in the rub.
Smoking Method
Using Mesquite flavour bisquettes, smoke and cook for approximately 10
hours. The damper should be closed and the temperature should be steady at
80°C to 90°C (180°F to 200°F). Smoke for a minimum of 4 hours or longer
depending on how strong a smoke flavour is desired. Check your bottom tray
occasionally to make certain the drippings don’t overflow. Remember this cut
of meat is best cooked very slow and at low temperatures.
To Serve
Slice meat thickly and serve with large crusty rolls and quality BBQ sauce.
Ready to serve tip: never put BBQ sauce on the meat, serve it separately as
a dip.
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