This is so good and using the oven after time in the smoker to give the smoke flavour works so well. It really doesn’t need to be doused in BBQ sauce so that is another option.

The BBQ sauce is really good, there is plenty to have on the side and there will be plenty left over, bottle it and keep in the fridge for a couple of weeks.

SMOKED BRISKET

This video on cooking a brisket is necessary viewing. There are 3 in the series. Cooking brisket with Franklin – 1 of 3. It takes at least 7 hours so have it all ready to go the night before and plan to be up early. My modification uses a sous vide oven (I have a V-Zug) which means that the smoker is only for

  • This is started 2 days before it is needed.

DAY 1

  • You need at least a 3 to 4 kg piece of brisket.
  • Prepare it by removing the big lumps of fat between the muscle (watch the video), neaten up the fat on the top to about 1cm thick and remove some of the blue gristle on the bottom.
  • Rub all over with selected meat rub. I usually use pepper, garlic powder, onion powder, and any meat rub I have in the cupboard (it is best not to add salt at this stage. Add salt just before putting the meat into the smoker) or make a batch of the Memphis Dust below and use it for everything.
  • Wrap and leave in the fridge at least overnight.

DAY 2

  • When ready to cook remove the meat from the fridge and allow it to come to room temperature.
  • Soak the chosen wood chips in water until ready to start smoking
  • Remove the shelves, water dish and smoke tray from the smoker and turn it on to pre-heat.
  • Oil the shelves and place the drained, pre-soaked wood chips in the smoke box and fill the water dish with hot water and maybe some bay leaves, rosemary, kafir lime leaves – really anything that is around.
  • Rub salt into the meat and lay out on the oiled rack. My meat is always too large for the rack so I hold the rack over the meat with the square corner of the meat aligning with the corner of the rack and cut off the piece that doesn’t fit. This piece can then be rotated and placed on the rack. Put the meat on its rack, the water dish and the smoke box back in the oven. Set the smoker to 120°C. Put the meat thermometer probe into the thick part of the meat and set the alarm for 65°C. Expect it to take about 4 hours to reach temperature.
  • Every so often spray the meat with apple juice, apple cider vinegar or water.
  • Try to keep the smoker about 120°C. When the meat hits 65° to 70°C and has a good bark take it out. If the bark is not good enough leave it for a bit longer. The temperature will stall so it won’t go much above the 76°C mark.
  • Give it a good spray with apple juice, apple cider vinegar or water, wrap in foil or oiled brown paper, put it back into the smoker and replace the thermometer probe or put it in the oven at 160°C. Set the alarm for 95°C.
  • At this point I just take it out of the oven/smoker and put it back in the fridge until is ready to be finished for serving. It can be kept for another 3 days.

DAY 3 – FOR A LATE AFTERNOON MEAL

  • Make BBQ sauce below.
  • Sous vide capable oven – unwrap the meat, squish it into a bowl with a lid and pour the sauce over it and put on the lid. Set the oven to 76°C and cook for another 8 hours or until needed. It will be ready to serve for dinner tonight.
  • This is all about timing – this last part is quite flexible – plan the timing so it can be taken out to be served when necessary.
  • Before serving, remove the meat, pour off the oil and put the sauce in a fry pan and cook until it has thickened but it is still pourable.
  • If desired brush the meat with the sauce and grill on high for a few minutes to form a glaze.
  • By now everyone will be starving and all the snacks will be gone so it is time to carve. Serve the extra sauce on the side and bottle the remainder – it makes a good BBQ sauce.

Carving and serving

Watch the 3rd video of series mentioned above. Slice about 4mm (1/4 inch thick) and serve, again just with coleslaw and pickled beetroot on bread rolls.

BBQ Sauce

  • 4 tsp of minced garlic or chopped garlic or garlic powder
  • 1 cup apple cider vinegar
  • 3 cups tomato sauce
  • 1 cup brown sugar
  • 4 tsp onion powder
  • 4 tsp mustard powder
  • 4 tsp ground black pepper
  • 2 tsp cayenne pepper
  • 2 tbs Worcestershire sauce

Put all the ingredients in a bowl, stir together and, spread it over the brisket. Push the brisket into the bowl.

Follow the instructions above.

If not using it on the brisket put the sauce mix into a saucepan and heat, stirring until thickened. Put into a sterilised bottle.