Beef Brisket
SmokingBeefHot SmokingHard10-16 hrs93-96 °C110-130 °COak + Hickory (50/50)
The king of BBQ. Beef brisket, fat side up. Requires patience and stable temperature.
Ingredients(for 1 kg)
Coarse salt10 g
Coarse black pepper10 g
Garlic powder2 g
Instructions
1
Preparation
1-2 days beforeTrim fat cap to 5mm. Dry brine 12-24 hours. Then apply Dalmatian Rub.
2
Build bark
Hours 1-6120 °C, smoke ON. Don't open door! Bark builds slowly.
3
Stall & Wrap
Hours 6-10When bark is dark, wrap in butcher paper. Smoke OFF.
4
Rest & Slice
1-4 hoursRemove at 93-96 °C core. Rest in cooler. Slice flat against the grain.
Pro Tip
Check bark after ~6 hours — when dark enough, wrap in butcher paper.
Glossary Terms
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