Jamaican Jerk Brisket
Beef brisket in Jamaican tradition with a bold jerk spice blend of Scotch Bonnet, allspice and thyme, slowly hot smoked over allspice wood and hickory. The characteristic aromas of allspice and Scotch Bonnet chili give the brisket a Caribbean flair. A challenging recipe with a long smoking time and intense result.
Ingredients(for 1 kg)
Instructions
Rub & Preparation
20 minutes + 12 hours restMix all rub ingredients. Pat brisket dry, trim excess fat to 5-6 mm. Massage rub evenly and firmly on all sides. Cover and rest overnight in the refrigerator.
Smoking Phase 1
6-8 hoursPreheat smoker to 110-125 °C. Add hickory and allspice wood chips. Place brisket fat side up. Smoke without opening until a core temperature of approx. 70 °C. Regularly replenish wood chips.
Smoking Phase 2 (Wrapping)
4-6 hoursAt 70 °C core temperature (stall), wrap brisket tightly in two layers of butcher paper. Return to smoker and finish cooking to a core temperature of 93-96 °C. Check core temperature every 45 minutes.
Resting
1-2 hoursLet brisket rest wrapped in butcher paper in a cooler or oven at 65 °C for at least 1 hour. This significantly improves texture and juiciness. Only slice when serving – against the grain.
Pro Tip
At approximately 70 °C core temperature, the typical temperature stall occurs – wrap the brisket tightly in butcher paper at this point and continue smoking to overcome the evaporative cooling effect.
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