How to Smoke a Beef Brisket

Smoked Brisket has got to be one of the best BBQ Foods, in the taste test, it never lets you down. A BBQ Smoked Brisket will introduce new flavours and a different style of food to family and friends. To be honest, you don’t need a dedicated smoker to be able to achieve good results.

So long as you have a BBQ, with a lid and space in the charcoal pan to indirect cook – you will be fine!

For the perfect Smoked Brisket, follow the recipe below – don’t forget to let us know how you get on!

1 x Tablespoon of Garlic Salt (or Salt and Garlic Powder mixed)

1/3 Cup of Tomato Puree or Ketchup

1/2 Cup of Cider Vinegar or White Vinegar

1/2 cup of Worcestershire sauce

1 x Tablespoon of pepper – or more if you like a kick. You can also add some chilli flakes too if you like!

1 x Tablespoon of Onion salt or salt on its own

You will need to mix all of the above ingredients first and then rub thoroughly into your brisket joint – spend some time to massage the marinade into the meat. Leave this wrapped in cling film for at least 12 hours. If you are using a smoker – such as a Brinkmann Smoker  – use wine or orange juice in your water bowl – it creates far more flavour to the end result.

When you have your charcoal lit, place Brisket on the grill and add plenty of wood chips. Ensure the heat stays at around 100 degrees to give a long slow cooking period – you need to smoke it for at least 8 hours, as a guide, for a 4kg joint.

Allow to rest for 30 minutes – carve very thin slices and stack them onto hot grilled rolls with plenty of BBQ Sauce.

You can add a sauce to the meat whilst smoking, but leave it until the last 30 minutes to do – that way it will warm the sauce through nicely without burning.

Have you any variations to the recipe? Let us know about them…..

Enjoy!