Ingredients
For the brisket
- 1 whole brisket (4–5 kg)
- 4 tbsp Golden Herd Organics Certified Organic Beef Tallow (softened)
- 2 tbsp sea salt
- 2 tsp freshly cracked black pepper
For the rub
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1 tsp black pepper
- ½ tsp chilli flakes (optional)
For the spritz (optional)
- 1 cup beef broth
- ¼ cup apple cider vinegar
Method
1 Prepare the brisket
- Remove the brisket from the fridge 1 hour before cooking.
- Pat dry with paper towel and trim excess hard fat, leaving about 5mm.
2 Season
- Rub the brisket all over with softened Golden Herd Organics Certified Organic Beef Tallow.
- Mix all rub ingredients and coat the brisket evenly. Press it in well.
3 Smoke low and slow
- Preheat smoker to 110–120°C.
- Place brisket fat-side up on the smoker.
- Smoke for 6–8 hours, spritzing every 1–2 hours with the broth mixture, until the internal temperature reaches 90–93°C.
4 Wrap and tenderise
- Wrap brisket tightly in butcher paper or foil.
- Return to the smoker and cook until internal temp reaches 96–98°C (probe should slide in like warm butter).
5 Rest
- Remove from smoker and rest, still wrapped, in a warm towel in an esky for at least 1–2 hours.
6 Slice and serve
- Slice against the grain into 1cm slices.
- Serve and enjoy – rich, juicy and full of flavour!