Ease of preparation rating: Medium
Yield: 12-16 servings
Ingredients:
- 1 x 8 lbs (3.6 kg) beef brisket with ½-inch fat cap
Rub:
- ½ cup (120 ml) brown sugar
- 2 tablespoons (30 ml) chili flakes
- 1 teaspoon (5 ml) nutmeg
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) oregano
- 2 teaspoons (10 ml) ground cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1 teaspoon (5 ml) coriander
- 2 teaspoons (10 ml) dry mustard
- 1 tablespoon (30 ml) ground black pepper
Marinade:
- ¼ cup (60 ml) apple cider
- 1 tablespoon (15 ml) cider vinegar
- ¼ cup (60 ml) beef broth
- 1 teaspoon (5 ml) hot sauce
- 1 teaspoon (5 ml) dried mustard powder
- 2 teaspoon (10 ml) salt
- 2 teaspoons (10 ml) ground black pepper
- 1 teaspoon (5 ml) onion powder
- ¼ cup (60 ml) melted butter
Special Equipment
- 12 cups (2.9 L) apple wood chips
- Meat injector needle
To serve:
- Crusty buns
- Mustard
- Pickles
Method:
For the rub, add brown sugar, chili flakes, nutmeg, dried thyme, oregano, ground cinnamon, ground ginger, coriander, dried mustard powder, and ground black pepper to a medium-sized bowl, and stir to combine. Rub vigorously all over beef brisket.
For the marinade, add apple cider, apple cider vinegar, beef broth, hot sauce, dried mustard powder, salt, ground black pepper, onion powder, and melted butter to a small bowl and mix well.
Using a barbeque injector needle, fill injector with marinade and inject the brisket in multiple places (follow manufactures instructions).
Cover brisket with plastic wrap and refrigerate overnight or up to 24 hours.
Soak 8 cups (1.9 L) of apple wood chips in water.
Build a smoke pouch by squeezing the excess water from 2 cups (480 ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (240ml) 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 3 more times to make a total of 4 pouches.
Prepare barbeque for indirect cooking by placing drip pan under one side of grill. Place smoke pouch on the opposite side. Turn heat under the smoke pouch to 220 F (105 C). Leave side under drip pan off. Close lid and wait for smoke.
Place brisket over the drip pan. Close lid. Smoke brisket for 10 hours, changing smoke pouches when smoke dissipates (approximately every 2 ½ hours).
Internal temperature of the brisket should read 145 F (63 C).
Remove beef brisket from heat, cover with aluminum foil and rest for 15 minutes.
Carve brisket against the grain and serve on crusty buns with mustard and pickles.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
