If you are ever having a large gathering this slow-cooked smoked beef brisket – a bit of a mouth in just the name alone is perfect for such functions as it can find up to 15 people.
This slow-cooked beef brisket can be served with a salad and the recipe is included below.
Grab plenty of Worcestershire sauce, beef stock and black pepper to add flavour as the beef brisket will take some time to fully cook.
Trim the brisket by cutting away the fat cap then score the meat by cutting straight lines into the flesh. Rub salt and pepper into the meat.
Combine the Worcestershire sauce and beef stock and place in a food-safe spray bottle.
Wrap 2 to 3 handfuls of woodchips in foil and poke tiny holes to allow steam to escape.
Lay the package of wood chips directly on the cooking grate. Continue to replace the woodchips every 30 minutes.
Heat grill to 120°C and once chips start to smoke, place brisket fat side down and close the lid. Spray the meat with the bottled sauce once every hour.
After about six hours start checking the internal temperature of the meat until it reaches 93°C. Remove and rest for 30 minutes before slicing and serving.
