Regarding smoked brisket, Cape Grim Beef is one of the finest choices for a rich, tender, and full-flavoured result. It is sourced from the pristine pastures of Tasmania.
Cape Grim Beef is renowned for its exceptional marbling, tenderness, and robust beefy flavour. Smoking brisket with Cape Grim Beef takes this classic BBQ dish to the next level, creating a melt-in-your-mouth experience that will have your guests asking for seconds.
Equipment Needed:
Smoker (either charcoal or gas)
Meat thermometer
Tongs
Aluminium foil or butcher paper
A basting brush (optional)
Spray bottle with apple cider vinegar or water (optional, for spritzing)
How to Smoke the Perfect Brisket Using Cape Grim Beef
Learn how to smoke the perfect brisket using premium Cape Grim Beef, with expert tips on seasoning, slow-smoking, and achieving melt-in-your-mouth tenderness.
Author:
Jaz K
Ingredients
1 Cape Grim Beef Brisket (about 5-6 kg): Ensure your brisket is well-marbled for optimal flavour and tenderness.
1/4 cup coarse salt: Sea or kosher salt is best for seasoning.
1/4 cup freshly ground black pepper: Provides a bold flavour base.
2 tablespoons garlic powder: Adds savoury depth to the rub.
2 tablespoons onion powder: Enhances the umami flavour.
2 tablespoons smoked paprika: Brings out a mild smokiness that complements the beef.
1 tablespoon brown sugar: Adds a touch of sweetness to balance the savoury rub.
1 tablespoon mustard powder: For an extra layer of flavour and a subtle tang.
1 tablespoon chilli powder (optional): For a bit of heat if desired.
Wood chips or chunks: Oak, hickory, or mesquite wood are ideal for smoking brisket.
Start by removing the brisket from the fridge about 30 minutes before smoking. This will allow it to come to room temperature and ensure even cooking.
Using a sharp knife, trim any excess fat, leaving about 6 mm of fat cap on the brisket to render during smoking and keep the meat moist and tender.
Once trimmed, pat the brisket dry with paper towels to remove excess moisture, which is crucial for achieving a good sear on the outside.
Apply the Dry Rub
In a small bowl, combine coarse salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, mustard powder, and chilli powder (if using) to create a flavourful rub that enhances the natural richness of the Cape Grim Beef.
Generously coat the brisket on all sides with the dry rub, pressing it in with your hands to ensure it adheres well. Then, let the seasoned brisket rest for about 15 minutes while you prepare the smoker.
Preheat the Smoker
Preheat the smoker to 110°C to allow for a low and slow cooking process that tenderises the brisket while infusing it with smoky flavour.
If you're using a charcoal smoker, set it up for indirect cooking by placing the coals on one side and the brisket on the other. Then, add wood chips or chunks to the coals for a smoky flavour.
For a gas smoker, adjust the burners to low and place wood chips in a smoker box or wrapped in foil with holes poked in it.
Smoke the Brisket
Place the brisket on the smoker with the fat side up, allowing the fat cap to render and keep the meat moist. Close the lid and let the brisket smoke for 6-8 hours, depending on its size.
Avoid opening the smoker frequently to prevent temperature fluctuations and smoke loss. Maintain a steady temperature of 110°C throughout. Optionally, spritz the brisket with apple cider vinegar or water every hour or two to keep it moist.
Wrap the Brisket (The Texas Crutch)
Check the internal temperature after 6-8 hours of smoking. Once it reaches 70°C and has developed a rich, dark bark, wrap the brisket in aluminium foil or butcher paper to retain moisture and speed up the cooking process.
Return the wrapped brisket to the smoker and continue cooking until its internal temperature reaches 95°C. Depending on its size, this may take another 4-5 hours.
Rest the Brisket
Once the brisket reaches the ideal internal temperature, remove it from the smoker and let it rest for at least 30-60 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring tenderness and maximum flavour.
Slice and Serve the Brisket
After resting, slice the brisket against the grain to maximise tenderness. Serve with classic sides such as coleslaw, baked beans, or roasted vegetables.
A 5-6kg brisket typically serves 10-15 people with standard portions or 8-12 people with generous servings. Drizzle any remaining juices or sauce from the wrapping over the meat for an extra boost of flavour.
Recipe Note
Final Thoughts
Smoking brisket using Cape Grim Beef elevates a traditional BBQ dish with premium-quality meat. The slow-smoking process brings out the best in the beef, creating a rich, smoky, and incredibly tender brisket that will be the star of your meal.
Whether cooking for a crowd or simply treating yourself, this recipe will surely deliver outstanding results every time. Enjoy your perfectly smoked brisket!
Note: Nutritional values are approximate and may vary based on portion size and specific ingredients.
