My hubby got a BBQ for his 40th b’day present a couple of years ago, not just any old BBQ, the ultimate, the one and only. Big Green Egg @biggreenegguk. This particular recipe won’t work in a conventional oven. You really do need a BBQ. Brisket made in the oven needs to be slow-cooked for 5 hours+ in a stoneware pot with stock and lots of onions, in my opinion.
Typically brisket is served with a classic BBQ sauce, but this time, we made burgers with slices of brisket, lettuce, balsamic tomatoes, crispy onions, mayo, and jalapeño mustard… 😋
1. Season meat all over with salt and pepper, leave out of the fridge for 1 hour before cooking TIP: Do not keep opening the lid to check on it because you will release heat, smoke, and moisture that would otherwise cook your meat faster. If you’re lookin’, it ain't cookin’!!!
Ingredients
Instructions
2. Add your wood chips (we used oak) and get your grill to a temperature of 250°
3. Place meat fat side down on the grill over indirect heat. Place a drip pan half full of water directly under the meat.
4. Your meat should take about approx. 1.5 hours per half kilo
5. Make sure you keep a consistent temperature in your smoker, so the brisket cooks evenly. Do not keep opening to check
6. Spritz your meat if you feel like its drying out but only after 2 hours of cooking
7. Once the meat has reached an internal temperature of 190°C at the thickest part it’s done, wrap in foil and rest 10 mins
8. Transfer to carving board, slice brisket against the grain about 1/2” thick