Low & Slow 101

RatingDifficultyIntermediate

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Yields20 Servings
Prep Time20 minsCook Time12 hrsTotal Time12 hrs 20 mins

12 Hours

 3 kg Beef Brisket. The higher the marble score, the better
 100 g Low & Slow 101 Black Bessie Rub

Preparation
1

Preheat smoker to 250f.

2

Trim all hard fat from brisket being sure to leave some fat on. I will typically trim the 'tongue' from the top of the packer brisket, moreso because it is a hassle to carve with it on. Trim the tongue off and dice it for brisket burnt ends.

3

Add Low & Slow Black Bessie rub liberally top and bottom as well as sides.

Cooking
4

Place brisket in smoker when at temperature being sure to probe the meat in the centre. Take care not to have the probe touch the grill.

5

Run smoker until brisket reaches an internal temp of 160f. At this time you can either foil it completely or boat (only place foil on the bottom) A complete foil will overcome the stall a lot quicker but the boat will gain you a better bark. My personal preference is to completely wrap and then boat at 190f internal temperature.

6

Run the smoker at temp until the internal temperature of the brisket reaches 203f. At this point probe. If the probe 'falls' through the brisket, it's time to take it off. If not, leave it go for a while longer, being sure to probe every 30mins.

Resting
7

Remove brisket from smoker, wrap with a towel and leave in an esky for up to 4hrs to serve.

CategoryCuisineCooking Method

Ingredients

 3 kg Beef Brisket. The higher the marble score, the better
 100 g Low & Slow 101 Black Bessie Rub

Directions

Preparation
1

Preheat smoker to 250f.

2

Trim all hard fat from brisket being sure to leave some fat on. I will typically trim the 'tongue' from the top of the packer brisket, moreso because it is a hassle to carve with it on. Trim the tongue off and dice it for brisket burnt ends.

3

Add Low & Slow Black Bessie rub liberally top and bottom as well as sides.

Cooking
4

Place brisket in smoker when at temperature being sure to probe the meat in the centre. Take care not to have the probe touch the grill.

5

Run smoker until brisket reaches an internal temp of 160f. At this time you can either foil it completely or boat (only place foil on the bottom) A complete foil will overcome the stall a lot quicker but the boat will gain you a better bark. My personal preference is to completely wrap and then boat at 190f internal temperature.

6

Run the smoker at temp until the internal temperature of the brisket reaches 203f. At this point probe. If the probe 'falls' through the brisket, it's time to take it off. If not, leave it go for a while longer, being sure to probe every 30mins.

Resting
7

Remove brisket from smoker, wrap with a towel and leave in an esky for up to 4hrs to serve.

Low & Slow 101 Beef Brisket

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