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.

Start Timer

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.