Low 'n Slow Brisket

Using a sharp boning knife, trim the brisket. Cut off thin edges and make it a uniform oval shape. Keep any off-cuts to use in a curry or casserole. Trim the fat cap down to about 5mm all over the top. Remove any hard pieces of fat, as they won’t render down during cooking.

Apply the rub liberally and evenly over the bottom and sides of the brisket. Leave it for ten minutes to allow the meat to absorb the seasoning before turning it over and applying to the top of the meat. Allow it to come up to room temperature while you set up the barbecue.

Remove the grill and deflector plate from the barbecue. Use 5-10 lumps of charcoal and approx. 15 briquettes as well as two chunks of wood (like pohutukawa) for smoke flavour. Use a chimney starter to light your fuel before pouring it into the barbecue. Replace the deflector plate and grill, close the lid and open the vents.

Aim to maintain a cooking temperature of around 225°F (107°C) to 250°F (120°C). Use the Bronco’s vents to control airflow and, thus, the temperature. Keep the top vent open and adjust the bottom vent as needed.

Place the brisket on the grill, fat side up. This allows the fat to render and baste the meat as it cooks.

Using a meat thermometer, stick the probe in the fattest part of the brisket. Avoid opening the lid too often as this can cause fluctuations in temperature.

The brisket’s internal temperature will plateau between 145°F to 160°F. This is normal. Resist the urge to increase the heat as this may dry out the meat. This stall can last several hours. To push through the stall, you can either wait it out or wrap or boat the meat.

Wrap: If your brisket is lean opt to wrap it in butcher paper or aluminium foil. This locks in moisture and speeds up the cooking process.

Boat: If you have a brisket with good fat marbling, you should opt to boat the brisket. Lay out 4 large sheets of tinfoil, around 1m long. Arrange them in a star formation and place the brisket in the middle. Create a ‘boat’ by rolling the edges like a stuffed pizza crust towards the meat. Place it back on the grill. The boat will catch the juices and the brisket will braise.

Once the brisket reaches the desired internal temperature (between 200°F (93°C) to 205°F (96°C), remove it from the smoker. Let it rest for at least an hour to allow the juices to redistribute.

Always slice against the grain for tenderness. The flat and point ends have different grain directions, so pay attention when you get to the point.

Consistency: Maintain a consistent temperature throughout the cooking process.

Patience: Brisket can take anywhere from 10 to 18 hours, depending on size and other factors.

Probe Tender: The brisket is done when a probe or skewer slides into the meat with little resistance.