Ultra Slow-Cooked Beef Brisket

 

If you have a spare 12 hours (and don't we all), take a trip to the Deep South with this spicy, home-cooked brisket. What it lacks in smoke, it more than makes up for in flavour with a BIG whack of spice.

Serves 4

Cooking time 12 hours

Ingredients

1kg Beef brisket

Melbourne Hot Sauce Chipotle BBQ

Westmont Dill Pickles

From the pantry (for the rub):

3 tbsp of course sea salt

3 tsp of mustard powder

2 tbsp of smoked paprika

1 tbsp ground black pepper

1-2 tsp cayenne pepper (1 for mild 2 for medium)

3 tsp dried thyme

3 tsp granulated garlic

2 tsp ground coriander

Method

1. Mix your rub well and cover the brisket generously. Ensure you push and rub the spice mix over the entire brisket. Be careful to wash your hands thoroughly after handling the cayenne pepper. You know why.

2. Place your brisket fat side up, on a sheet of aluminium foil and cover tightly. I often wrap the foil around a number of times to ensure the brisket is completely sealed

3. Bake low and slow in your oven for 10-12 hours at 120 degrees fan forced.

4. Finish without the foil for 20 minutes at 200 degrees to get that bark nice and crispy.

5. Allow an hour to cool then carve and serve with your favourite southern side dishes. We recommend some Melbourne Hot Sauce Chipotle BBQ, a mayo-free crunchy slaw and a potato salad inspired by the great Franklin BBQ. Google it.

6. Enjoy!