Texas Style Low and Slow Cape Grim Brisket
Posted on March 01 2017,
Prep time – 30 minutes (plus 12 hours rubbing time)
Cook time – 8 to 12 hours (plus resting time)
Serves - 6
- Cape Grim Beef Brisket – 4-6kgs
- 5 tbsp Dark brown sugar
- 2 tbsp Smoked paprika
- 4 tsp Yellow mustard powder
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 1.5 tsp Dried basil
- 1 tsp Ground bay leaf
- ¾ tsp Ground coriander seed
- ¾ tsp Ground savory
- ¾ tsp Dried thyme
- ¾ tsp Ground black pepper
- ¾ tsp Ground white pepper
- 1/8 tsp Ground cumin
- 1 tbsp Sea salt
- Vegetable oil
- For the rub, combine all dry ingredients in spice mill and blend until smooth and well combined, taste and adjust as necessary. You can store the spice mix in airtight container for up to 6 weeks in a cool, dry and dark place.
- The night before you want to smoke the brisket, trim excess fat off the brisket so there is an even ¼ thick fat layer on it. Also, remove any extremely hard fat chunks. These chunks will not cook and will give the brisket a strange texture.
- Rub the brisket with a light coating of vegetable oil. Massage the oil into every part of the meat (including the fat). Apply dry rub generously to the brisket. Ensure that the rub forms an evenly distributed layer of seasoning all over the brisket. Wrap the brisket tightly in cling film and store in the fridge overnight.
- Take the brisket out of the fridge two hours before you want to cook it and allow it to come to room temperature slowly.
- Prepare the smoker for indirect heat and allow all charcoal to ash over before adding brisket to smoker. If using an indirect firebox, build a small fire with charcoal and wood to ensure even indirect heat and smoke throughout the BBQ.
- Unwrap the brisket, and pat it dry with paper towels, apply another coat of the dry rub generously to the brisket. Ensure that the rub forms an evenly distributed layer of seasoning all over the brisket.
- Place the brisket fat side up in the BBQ to allow the rendering process to drip the fat back into the meat and keep it moist. Cook the brisket at 120-150°C cabinet temperature for 2 ¾ - 3 hours per kg.