12
RECIPE //
INDIRECT COOKING METHOD
MESQUITE BBQ BEEF BRISKET
For the brine
80g / 3oz salt
approx. 1kg / 2.2lb brisket
1 litre / 35oz water
For the rub
5 tsp unsmoked paprika
1 ½ tsp freshly ground black pepper
½ tsp garlic powder
1 Tbsp onion powder
1 tsp dried oregano
2 tsp ground cumin
1 tsp ground coriander
To cook the brisket
reserved brined brisket
5 tso reserved rub
mesquite smoking chips
200ml / 7oz elderflower vinegar
(in an atomiser or spray bottle)
METHOD
To brine the brisket, bring 1 litre / 35oz of water to the boil and remove from the heat. Whisk in the
salt until it has completely dissolved. Set aside to cool completely. Add the brisket to the brine, cover
and place in the fridge for 24 hours. For the rub, combine all the ingredients in a small bowl. Set aside.
To cook, preheat the 4K with 300g / 11oz charcoal. Fill the metal water container and set into place.
Light the charcoal and stack it to one side of the 4K base once ignited, using the supplied charcoal
tongs. Place one of the cast-iron grills on the side over the hot coals and the riser or higher stainless
steel grill over the cold side.
Remove the brisket from the brine and pat dry. Coat all sides with the rub and insert the meat probe
into the centre of the thickest part of the brisket. Place the brisket onto the riser or higher stainless
steel grill of the 4K. Add 1 tablespoon mesquite smoking chips onto the hot coals and spray the brisket
with elderflower vinegar.
Close the hood and continue to top up the mesquite chips and spray the brisket at 30 – 45 minute
intervals. Maintain an ambient temperature of 90-110°C / 194-230°F, topping up the coals from the
side, as necessary.
After about 4 hours, a crust should have formed on the outside and the brisket should have reached
an internal temperature of 65°C. Spray the brisket generously with vinegar one last time and cover
the brisket with aluminium foil. Cook for an additional 2 hours, or until an internal temperature of 75°C
/ 167°F has been reached.
Remove from the grill and allow to rest for 1 hour before serving.
* Riser grill pictured is an optional accessory