Unlike mass-produced supermarket chains, Angliss Meats offers only the freshest cuts of Beef Brisket, perfect for BBQing, roasting and even better... smoking!
Ingredients:
• 2kg Angliss Meats Beef Brisket
• Olive oil or mustard (for binding)
• Homemade Dry Rub (keep an eye out for a great dry rub recipe on our socials!)
Method:
Prep the Brisket: Trim excess fat, leaving about 0.5 cm of fat on top. Rub
the brisket with olive oil or mustard to help the seasoning stick.
Apply the Rub: Mix the salt, pepper, paprika, garlic, and onion powder.
Generously rub the mixture all over the brisket.
Preheat and Smoke: Preheat your smoker to 110°C. Place the brisket on the
smoker, fat side up. Smoke for 5-7 hours, until the internal temperature
reaches 90-96°C.
Rest: Once done, remove the brisket from the smoker and let it rest,
covered in foil for at least 30 minutes.
Slice and Serve: Slice against the grain into 1 cm slices. Serve and enjoy!
Did you love how your brisket turned out? We want to see! Post your pic on insta and tag @anglissmeats
