And I mean just that. No fancy titles, no catch phrases. Brisket need not any faff as the end result speaks for itself. There is no such heart warming feeling than absolutely nailing a brisket low n' slow cook. The pure pleasure if that beefy goodness which becomes of your day's labour are quite a treat.
Now I've cooked a few briskets no but I am by no means a pro. I have done a lot of recipe research to perfect the seasoning, the cook time. To spritz or not to spritz. To wrap or not to wrap. There are a lot of conflicting theories out there. I have come to my own conclusion that the best brisket results are by keeping it simple stupid. Season with rub to get that tasty bark, set up your equipment to the correct temperature and let the meat and the gear do all the work for you.
So whilst this is quite a simple recipe, no barbecue website would be complete without one... I give you, Brisket.
Preheat your equipment to 100C.
Season the brisket all over with your favourite multi purpose rub.
Place the brisket on indirect heat.
Continuously check the internal temperature of the brisket. When this reaches 50C increase the cook heat to 135C.
Allow to cook until the internal temperature reaches 95C.
Remove from the heat and rest for at least an hour to allow the juices to redistribute.
Slice thinly and enjoy with your favourite sides.