Name: Smoked brisket
Prep time: 20 min
Cook time: 13 h
Total time: 13 h 20 min
Yield: 8
Ingredients: 2.5kg piece beef brisket; 1 tsp cumin seeds; ½ tsp red chilli flakes; 1 tsp black whole peppercorns; 1 tsp fennel seeds; 1 tsp dried thyme; 2 tsp demerara sugar; 2 tsp caster sugar; 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp mustard powder; 1 tsp salt

2.5kg piece beef brisket

For the rub

1 tsp cumin seeds
½ tsp red chilli flakes
1 tsp black whole peppercorns
1 tsp fennel seeds
1 tsp dried thyme
2 tsp demerara sugar
2 tsp caster sugar
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp mustard powder
1 tsp salt

Method

step 1
Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
step 2
Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
step 3
Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.