BEEF BRISKET

BEEF BRISKET

8 pounds beef brisket with ½” fat cap
12 cups Apple Wood
Meat injector needle

Rub
½ cup brown sugar (125ml)
2 teaspoons chilli flakes (30ml)
1 teaspoon nutmeg (5ml)
1 teaspoon dried thyme (5ml)
1 teaspoon oregano (5ml)
2 teaspoons ground cinnamon (10ml)
1 teaspoon ground ginger (5ml)
1 teaspoon coriander (5ml)
2 teaspoons dry mustard (10ml)
1 tablespoon ground black pepper (30ml)
  
Place all rub ingredients into a medium size bowl, mix to combine.
Rub all over beef brisket

Marinade
¼ cup apple cider (60ml)
1 tablespoon cider vinegar (15ml)
¼ cup beef broth (60ml)
1 teaspoon hot sauce (5ml)
1 teaspoon dried mustard (5ml)
2 teaspoons pepper (10ml)
1 teaspoon onion powder (5ml)
¼ cup melted butter (60ml)

To make marinade, place ingredients into a small bowl and mix well.

Using a barbeque injector needle, fill injector with marinade and inject beef brisket throughout the centre. (Follow manufactures instructions)

Cover with plastic wrap and refrigerate overnight.

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 350°F/175°C and leaving the other side of the grill off.

Place drip pan underneath cool side of grill and wait for smoke.

Place brisket on cool side of grill. Allow brisket to slowly smoke for 8 hours, change smoke pouches when smoke dissipates.

Remove beef brisket from heat, cover with aluminium foil and allow to rest for 15 minutes.

Carve against the grain and serve on crusty buns with mustard & pickles

Yield: 12-15 servings