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:
- Choose a 5kg Brisket from a good butcher. Big Don says at least 3kg.
- Trim brisket for a good shape and uniform fat. I removed a good 200g of meat from mine.
- Lightly cover meat in American mustard to help hold the rub.
- Add the rub which is basically salt and pepper. Big Don sells his own blend if you live in Perth.
- 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.
- Cook right through the “stall” which about 76 degrees Celsius.
- At 84 degrees wrap brisket in butchers paper. Make sure it’s pink.
- 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.
- Rest on bench for an hour to ensure meat temperature was dropping.
- Place in an oven at 60 degrees for 12 hours.
- Remove from oven and check the brisket internal temperature was 60 degrees. Big Don says this is the optimal temperature for slicing.
- Slice from the thin end to about half way where the end meat starts becoming fatty.
- Rotate 90 degrees and then continue slicing.
The end result was better than expected and I am looking forward to having another go.