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
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.
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
Bake low and slow in your oven for 10-12 hours at 120 degrees fan forced.
Finish without the foil for 20 minutes at 200 degrees to get that bark nice and crispy.
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.