Beef Brisket | Rob Rainford

Yield: 12-15 servings

Ingredients

• 8 pounds beef brisket with ½” fat cap 12 cups Apple Wood Chips Meat injector needle

Rub

• ½ cup brown sugar (125ml)
• 2 tablespoons chilli flakes (30ml)
• 1 teaspoon nutmeg (5ml)
• 1 teaspoon dried thyme (5ml)
• 1 teaspoon oregano (5ml)
• 2 teaspoons ground cinnamon (10ml)
• 1 teaspoon ground ginger (5ml)
• 1 teaspoon coriander (5ml)
• 2 teaspoons dry mustard (10ml)
• 1 tablespoon ground black pepper (30ml)

Place all rub ingredients into a medium size bowl, mix to combine. Rub vigorously all over beef brisket.

Marinade

• ¼ cup apple cider (60ml)
• 1 tablespoon cider vinegar (15ml)
• ¼ cup beef broth (60ml)
• 1 teaspoon hot sauce (5ml)
• 1 teaspoon dried mustard (5ml)
• 2 teaspoons pepper (10ml)
• 1 teaspoon onion powder (5ml)
• ¼ cup melted butter (60ml)

To make marinade, place ingredients into a small bowl and mix well.

Directions

1. Using a barbeque injector needle, fill injector with marinade and inject the rub covered beef brisket throughout. (Follow manufactures instructions)
2. Cover with plastic wrap and refrigerate overnight or up to 24 hours
3. Soak 8 cups of Apple Wood chips in water.
4. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminium foil.  Place 1 cup (250ml) of dry wood chips on top and mix them together.  Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat.   Repeat twice more to make a total of 4 pouches.
5. Prepare barbeque for grilling with indirect heat by placing heat on only one side of the grill and leaving the other side off.
6. Place drip pan underneath one side of grill. Place smoke pouch on the opposite side. Turn heat on under the smoke pouch to 350°F/175°C.  Close lid and wait for smoke.
7. Place brisket on cool side of grill over the drip pan. Close lid.  Allow brisket to slowly smoke for 8 hours, change smoke pouches when smoke dissipates. (Approximately 2 hours).
8. Remove beef brisket from heat, cover with aluminium foil and allow to rest for 15 minutes.   Carve against the grain and serve on crusty buns with mustard & pickles