Ingredients:

• 5-7 kg beef brisket (packer cut, with point and flat)
• Coarse sea salt
• Black pepper (freshly ground)
• Garlic powder (optional)
• Mustard as a binder
• 3 chunks of oak or hickory wood for smoke
• Stainless steel drip pan with water
• Butcher paper or aluminum foil
• Meat thermometer
• Kamado charcoal

Preparation:

• Trim excess fat, leaving about 0.5 cm (¼ inch) of fat for juiciness.
• Rub the brisket with mustard as a binder and generously season with a mix of sea salt, black pepper, and garlic powder.
• Let rest for at least 1 hour at room temperature or refrigerate overnight for deeper flavor.

Cooking Instructions:

• Start your Kamado and stabilize the temperature at 110°C (230°F).
• Add the smoking wood chunks and place the water-filled drip pan under the grate.
• Place the brisket on the grate with the fat cap facing up.
• Close the lid and let the smoke work its magic.
• After 3 hours, spray the brisket every hour with apple cider vinegar or beef broth.
• Once the internal temperature reaches 70-75°C (160-170°F), wrap the brisket in butcher paper or foil.
• Return it to the Kamado and continue cooking until it reaches 92-95°C (198-203°F).
• Remove the brisket from the BBQ and let it rest for at least 1 hour while wrapped.

Tips:

• A brisket can take 10-16 hours to cook, depending on its thickness.
• Use a meat thermometer for perfect doneness.
• Maintaining a stable temperature in your Kamado ensures the best results.

Enjoy! Jan Luts