Brisket Slow Cooking

What is Brisket?

Brisket is a cut from the chest of the cow. It's a relatively inexpensive piece of meat that transforms through slow cooking at low temperatures into one of the most beloved BBQ dishes in the world.

A brisket consists of two parts: the flat (the leaner part) and the point (the fattier part with more flavor). Together they typically weigh 5-10 kg.

Preparation: Step-by-Step

Requirements

• 5-7 kg whole packer brisket (from Mulder Vlees)
• BBQ rub of your choice (salt, pepper, paprika powder)
• Smoking wood (hickory, oak or pecan)
• Meat thermometer
• Butcher paper or aluminum foil

Step 1: Trimming

Remove excess fat to about 6mm thickness. Trim the hard edges and silverskin. This ensures better flavor penetration and a nicer bark.

Step 2: Seasoning

Rub the brisket with a thick layer of BBQ rub. Many BBQ enthusiasts use a simple "50/50" rub of salt and pepper, but you can also experiment with paprika powder, garlic powder and other herbs.

Step 3: Smoking and Cooking

Preheat the BBQ to 110-130°C. Add smoking wood for extra flavor. Place the brisket with the fat facing up. Let it smoke for 6-8 hours until an internal temperature of ~70°C and a nice dark crust.

Step 4: The Stall

Around 70°C the core temperature stops rising due to "evaporative cooling". This is normal. Wrap the brisket in butcher paper or foil and continue cooking until 95°C.

Step 5: Resting

Let the brisket rest for at least 1-2 hours (preferably 4+ hours). This is essential for the juices to distribute. Slice against the grain and serve.