favourite

Low 'n Slow Brisket

Treat yourself to the barbecue king

16 - 18

Serves

1 hr

Prep Time

10 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Join BBQ Extraordinaire Matt Melville in making his favourite piece of meat in the perfect way.

← Make sure you check out our how-to video!

Join barbecue extraordinaire Matt Melville in making his favourite piece of meat in the perfect way. ← Make sure you check out our how-to video!

Rate this recipe

Share

Ingredients

Brisket

arrow

Whole Quality Mark beef brisket

about 4kg

arrow

Rum & Que 'Bull Dust' Seasoning

to cover the whole brisket

Equipment

arrow

Drum smoker, e.g. Bronco

arrow

Lump charcoal

arrow

Briquettes

arrow

Chimney starter or flame torch

arrow

Fire starters

arrow

Puhutukawa wood chunks

arrow

Meat thermometer/probe

Method

Prepare and set up

Smoking the brisket

Resting and slicing

Tips

1

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.

2

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.

clock

Start Timer

3

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.

4

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.

Nutrition Information per Serving (253g)

This nutrition analysis is based on 16 serves and is for the beef brisket only.

Energy

1348kJ (322 kcal)

Protein

52.5g

Total Fat

11.7g

Saturated Fat

4.2g

Carbs

1.2g

Dietary Fibre

0.3g

Sodium

350mg

Iron

5.3mg

Zinc

6.7mg

Vitamin B12

2.1µg