Recipe: The Que Club's Famous Brisket

Brisket has been on the menu from day one at The Que Club and we can honestly say we have been proud of every single cut that has travelled from our smoker to our customers.

Brisket is (and will always be) a war of patience. The most common mistake made by BBQ cooks is not taking it far enough, with the best advice being, “it is done when it done." Finished temperatures are only a guide, a brisket should only come out of the smoker when it is probing like butter.

Ingredients

Point end brisket, approx. 5-6kg (we prefer a grain fed product)
Hardcore Carnivore Black (have a whole shaker handy)

Method

  1. Light your smoker and bring it up to 250-275 Fahrenheit.
  2. Trim brisket by first removing any thin or strands of meat from the sides, you are are aiming for a neat, uniform shape.
  3. Trim most of the hard fats from the brisket, as these will not render down during the cook (soft fats will melt away during the cooking process).
  4. Cut a reference slice from the end of the flat (against the grain). This will ensure that when it comes time to serve your slices are perfect against the grain.
  5. Sprinkle a very generous amount of Hardcore Carnivore Black over the entire brisket, starting on the bottom, following with the sides and finally the top.
  6. Put your brisket into the smoker, fat side up. 
  7. After 3-4 hours your brisket should have reached an internal temperature of 165 Fahrenheit (74 Celsius). At this stage, we “boat” our brisket. Boating is a technique when you place your brisket on a bed of foil and roll the sides up so they are nice and snuggly around the brisket. This method ensures you retain moisture below and around your brisket, whilst preserving your “bark” on the top. Alternatively, you may choose to fully wrap your brisket in foil or butchers paper.
  8. Place your wrapped/boated brisket back in the smoker. 
  9. After another 4 hours (so approximately 8-9 hours cooking in total), start to probe to check for doneness. The internal temperature should be approximately 205 Fahrenheit (96 Celsius) but it's really done when it's "probing like butter." This is achieved when a skewer or thermometer enters  the brisket with little to no resistance, besides the bark.
  10. Once the brisket is “probing like butter”, wrap in foil, then a towel, and rest in a esky (or anything insulated) for a minimum of 1 hour, up to 4 hours.
  11. Slice and serve your deliciousness with pickles, or something similar to cut through the richness/fat of the brisket.