Smoked Brisket Recipe Using Cape Grim Beef
Introduction
Cape Grim beef, raised on the pristine pastures of north west Tasmania, is a superb choice for smoked brisket. Its consistent marbling and clean, grass fed flavour stand up beautifully to a long smoke, breaking down over hours of gentle heat into tender, juicy beef with a dark, peppery bark.
This is a backyard method built around a quality grass fed brisket. Trim, season simply, smoke low and slow, then wrap to finish and rest well before slicing.
Ingredients
For 10 servings
- 4-5kgCape Grim beef brisketwhole packer, trimmed
- 3 tbspcoarse salt
- 2 tbspblack peppercoarse
- 1 cupbeef stock or waterfor spritzing
- 2-3 tbspbeef tallowoptional, for wrapping
- wood chunksoak or hickory
Utensils
7 items to gather · Tap to tick off
- Smoker
- Wood chunks
- Meat probe or thermometer
- Butcher paper or foil
- Spray bottle
- Dry esky or cooler
- Sharp slicing knife
Cooking Steps
Trim
Trim hard surface fat and silver skin, leaving a 6 to 8mm fat cap. Square off thin edges so they do not dry out.
Season
Mix the salt and pepper and season the brisket generously on all sides. For best results, refrigerate uncovered overnight, then bring to room temperature before smoking.
Set up the smoker
Preheat the smoker to 110 to 120°C with a water pan if you have one, aiming for thin blue smoke rather than heavy white smoke.
Smoke unwrapped
Smoke the brisket fat side towards the heat, with a probe in the thickest part of the flat, until the bark is set and deep brown, around 5 to 7 hours or 70 to 75°C internal. Spritz with stock if the surface dries.
Wrap
Wrap tightly in butcher paper or foil, spreading the optional tallow on the wrap first, then return to the smoker at 120 to 135°C.
Finish
Continue until a probe slides in with little resistance, usually 93 to 96°C in the flat. Cook to feel, not just to a number.
Rest
Rest wrapped in a dry esky or turned off oven for 1.5 to 3 hours.
Slice
Separate the point from the flat, slice the flat against the grain into pencil thick slices, and cube the point for burnt ends.
Nutrition
Per Serving
Recipe serves 10Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Why is Cape Grim beef good for smoked brisket? +
Cape Grim beef is grass fed on Tasmania's clean north west pastures, with consistent marbling and a clean, beefy flavour that holds up well to a long smoke. The fat renders slowly to keep the meat moist, and the quality of the cut rewards the time a proper brisket smoke takes.
What temperature do you smoke brisket at? +
Smoke brisket low and slow at 110 to 120°C, then bump to 120 to 135°C after wrapping. Low heat gives the collagen time to break down without drying the meat. Aim for thin blue smoke, since heavy white smoke leaves a bitter, acrid taste on the bark.
How long does it take to smoke a brisket? +
A 4 to 5kg packer brisket usually takes 8 to 12 hours at 110 to 120°C, plus a long rest. Time varies with the cut, the smoker, and the weather, so cook to internal temperature and feel rather than the clock, and allow a generous buffer since brisket holds well while it rests.
Should you wrap brisket when smoking? +
Wrapping in butcher paper or foil helps push brisket through the stall and keeps it moist. Wrap once the bark is set and deep brown, around 70 to 75°C internal, then finish to tender. Paper keeps more bark, while foil cooks a little faster and softer.
Why rest brisket after smoking? +
Resting lets the juices redistribute and the fibres relax after hours of heat, so the slices stay moist. Rest wrapped in a dry esky or turned off oven for 1.5 to 3 hours. Slicing straight off the smoker spills the juices and leaves the brisket noticeably drier.
