What do you need?
1 brisket of about 4 kg
3 tsp. salt
4 tsp. freshly ground black pepper 2 tsp. garlic powder
4 tsp. olive oil
REQUIRED
brush
4 cherry and oak chunks dripping pan
plate setter
core thermometer butcher paper
cool box
BBQ-dogma says that brisket from the bbq should be cooked slowly, very slowly. Color outside the lines for once and surprise yourself. Don't spend 18 hours on the job and a night- you're in, but a considerably shorter version. Tough cuts of meat with lots of connective tissue can only do with hours of low-temperature cooking, right? Well no, you can speed things up quite a bit, the final product will have a slightly different texture and flavor, but because the sugars caramelize more at high temperature, you get a deeper flavor in your bark. Okay, quite honestly, it should be furious & a 'little bit' faster, because you still have to count on about 7 hours of cooking, plus 1 hour of resting. The perfect recipe for this weekend!Â
An accessory that allows you to very controlled smoking of brisket is The Bastard Tube Smoker. Buy it from a dealer or order it online through our shop.
Brisket is a cut of meat that comes from the brisket of a bovine animal. It is a tough and fibrous cut of meat, but when prepared properly, it can be incredibly tender and flavorful. Brisket is often associated with barbecue and is slow-cooked and smoked, which helps to make the meat tender and juicy, while also giving it that distinctive smoky flavor. It is a popular dish in barbecue cultures, especially in the southern United States.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
1 brisket of about 4 kg
3 tsp. salt
4 tsp. freshly ground black pepper 2 tsp. garlic powder
4 tsp. olive oil
REQUIRED
brush
4 cherry and oak chunks dripping pan
plate setter
core thermometer butcher paper
cool box
THE NIGHT BEFORE
Trim the meat so that there is no layer of fat thicker than 0.5 cm anywhere on it. Mix the salt with the pepper and garlic powder to make a rub.
08:00
Light The Bastard and bring the temperature to 160 °C. Brush the meat all around with the olive oil and sprinkle evenly with the rub.
09:00
Place the smoking wood chunks against the fire, place a dripping pan with a layer of water on top and place the meat fat side down on the rose- ter above the plate setter. Close the lid The Bastard Close the lid and grab a cup of coffee. Keep an eye on the temperature; at a core temperature of 67 °C, the bark should be nice and dry and it is time to wrap the meat.
12:00
Place two strips of butcher paper next to each other and overlap by one-third. Place the brisket on one side on the overlapping, fold the sides over it and roll it in tightly. Place it back on the grill.
Cook the brisket for 6 to 7 (total) hours to a core temperature of about 98°C. That temperature varies for each piece of meat; what you're looking for is the wiggle: if the meat feels soft and wiggles a little like a pudding when you give it a push, then it's done. A skewer should slide in easily.
18:00
Place your brisket, wrapped, in a sealed cooler and let it rest for another hour before cutting.
19:00
Enjoy your meal!
Tip Make sure you get a nicely veined piece of brisket from a grain-fed breed such as Black Angus. If you prepare one that is too lean this way, you will be left with a boat fender.
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