Smoked Braised Brisket
A mouthwatering, tender smoked beef brisket using the braising method (also known as the boating method). Infused with a rich, savoury braising liquid, this brisket stays moist and flavourful, making it the star of your next BBQ.
Equipment
- 1 Smoker
- 1 Medium pot
- 1 Aluminium tray
Ingredients
Smoked Brisket
- Navel end brisket 1.1 - 1.5kg
- Dry rub recipe
Braising Liquid
- 1 L Beef stock
- 2 tsp Liquid smoke
- ½ Onion sliced
- 50 g Mushrooms sliced
- 1 tbsp Garlic powder
- 1/2 tsp Mustard powder
- 2 tbsp Worcestershire sauce
- Salt & black pepper to taste
Instructions
- Remove brisket from the fridge and allow to come to room temperature.
- Add all the ingredients in a medium-sized pot and bring to the boil.
- Reduce heat and simmer for 10 mins.
- Remove from heat and let cool. Place in a microwavable container and place in the fridge until ready to use
- Prep smoker between 110-120 degrees Celsius (230-250F).
- Add smoking wood (such as mesquite/cherry). Heat element allowing blue smoke to come through before adding seasoned brisket to smoker.
- Pat down brisket with a paper towel and massage mustard into the meat. Make sure you have the entire brisket covered.
- Generously sprinkle dry rub over the entire surface of the brisket (if prepping the night before, return brisket to the fridge in a baking tray).
- Place brisket in the smoker and smoke for 4 hours or until brisket hits the stall (anywhere between 58 - 74C (136-165F).
- Reheat the brine liquid (microwave or stovetop) and pour into a medium-sized aluminium tray. Place brisket in the tray, cover with aluminium foil and return to smoker until internal temperature reaches 94 degrees Celsius (200F).
- Check brisket for doneness by using a wooden skewer to pierce the biggest portion of the brisket. The skewer should probe the meat like butter. If not, continue to cook until butter-like tenderness.
- Remove from smoker and let rest for a minimum of 1hr.
- Slice the brisket against the grain and serve with your favourite sides.
- Keep excess cooked brine juice in a microwavable dish and put it in the freezer for use in other recipes.
Video
Notes
- Use mesquite or cherry wood for an extra smoky flavour.
- For best results, let the seasoned brisket sit overnight in the fridge.
- Don't skip the rest time. This is very important!
- Save excess braising liquid for future recipes, like Brisket Guinness Pie. You can freeze it.