It has been great to finally have a real go at cooking a brisket on my Weber BBQ. It was around 2 months ago where I attended a special class at the Perth BBQ School, where I learned from local brisket celebrity Big Don.

Below are the steps I took over the 26 hours before we ate:

  1. Choose a 5kg Brisket from a good butcher. Big Don says at least 3kg.
  2. Trim brisket for a good shape and uniform fat. I removed a good 200g of meat from mine.
  3. Lightly cover meat in American mustard to help hold the rub.
  4. Add the rub which is basically salt and pepper. Big Don sells his own blend if you live in Perth.
  5. Cook at 120 degrees Celsius using the Weber Snake Method with smoking wood of choice. Also use no water in the tin under the meat.
  6. Cook right through the “stall” which about 76 degrees Celsius.
  7. At 84 degrees wrap brisket in butchers paper. Make sure it’s pink.
  8. Cook through until it reaches 95 degrees. I rotated mine uniformity. At this point it had been 16 hours. This is longer than I was expecting and not sure why.
  9. Rest on bench for an hour to ensure meat temperature was dropping.
  10. Place in an oven at 60 degrees for 12 hours.
  11. Remove from oven and check the brisket internal temperature was 60 degrees. Big Don says this is the optimal temperature for slicing.
  12. Slice from the thin end to about half way where the end meat starts becoming fatty.
  13. Rotate 90 degrees and then continue slicing.

The end result was better than expected and I am looking forward to having another go.