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Smoked Chili-Rubbed Beef Brisket Recipe

Smoked Chili-Rubbed Beef Brisket Recipe

Smoked Chili-Rubbed Beef Brisket Recipe

Smoked Chili-Rubbed Beef Brisket            

Subtle smoking takes a classic combination of beef and chili to a whole other level! This beef brisket can be served with a host of sides - from classic roast potatoes to herb-loaded tortillas - but always, always with a glass of Leopard's Leap Shiraz!

Ingredients:

Chili rub       

2 Tbsp Ground black pepper     

4 Tbsp Cayenne pepper              

4 Tbsp Ground chili powder     

4 Tbsp Ground cumin   

4 Tbsp Brown sugar       

2 Tbsp Tarragon, dry     

8 Tbsp Paprika 

4 Tbsp Oryx desert salt 

2 Tbsp White sugar        

2 Tbsp Ground white pepper    

To make the chili rub, combine all the ingredients together and mix well, keep aside until needed.           

Brisket

3 kg Beef brisket 

Butchers paper or foil as needed

Store your brisket in the refrigerator until you are ready to start trimming.           

Method

To smoke the brisket, you can use a kettle braai very efficiently! Click here for all the tips and tools you need.

Flip your brisket over so the fat end is underneath. Remove any silver skin or excess fat from the flat muscle.       

Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. 

Flip the brisket over and trim the top fat cap to about 3 cm thickness across the surface of the brisket.     

Sprinkle the chili rub generously over the brisket and rub until it is evenly spread out.    

Preheat your smoker to 105 degrees Celsius using indirect heat and hardwood smoke. 

Place the brisket in the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat.    

Close the lid and smoke until and internal thermometer reads 75 degrees Celsius - this may take a couple of hours.         

During this cooking process the temperature of the smoker should be maintained with new wood.           

On a large work surface, roll out a big piece of butcher paper (or foil) and centre your brisket in the middle.          

Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around.             

Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

Close the lid on the smoker and continue cooking until the internal temperature of the brisket reaches 95 degrees Celsius in the thickest part of the meat.            

Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.    

Slice both the point and the flat against the grain with a sharp knife and serve immediately.         

Smoked Chili-Rubbed Beef Brisket            

Subtle smoking takes a classic combination of beef and chili to a whole other level! This beef brisket can be served with a host of sides - from classic roast potatoes to herb-loaded tortillas - but always, always with a glass of Leopard's Leap Shiraz!

Ingredients:

Chili rub       

2 Tbsp Ground black pepper     

4 Tbsp Cayenne pepper              

4 Tbsp Ground chili powder     

4 Tbsp Ground cumin   

4 Tbsp Brown sugar       

2 Tbsp Tarragon, dry     

8 Tbsp Paprika 

4 Tbsp Oryx desert salt 

2 Tbsp White sugar        

2 Tbsp Ground white pepper    

To make the chili rub, combine all the ingredients together and mix well, keep aside until needed.           

Brisket

3 kg Beef brisket 

Butchers paper or foil as needed

Store your brisket in the refrigerator until you are ready to start trimming.           

Method

To smoke the brisket, you can use a kettle braai very efficiently! Click here for all the tips and tools you need.

Flip your brisket over so the fat end is underneath. Remove any silver skin or excess fat from the flat muscle.       

Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. 

Flip the brisket over and trim the top fat cap to about 3 cm thickness across the surface of the brisket.     

Sprinkle the chili rub generously over the brisket and rub until it is evenly spread out.    

Preheat your smoker to 105 degrees Celsius using indirect heat and hardwood smoke. 

Place the brisket in the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat.    

Close the lid and smoke until and internal thermometer reads 75 degrees Celsius - this may take a couple of hours.         

During this cooking process the temperature of the smoker should be maintained with new wood.           

On a large work surface, roll out a big piece of butcher paper (or foil) and centre your brisket in the middle.          

Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around.             

Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

Close the lid on the smoker and continue cooking until the internal temperature of the brisket reaches 95 degrees Celsius in the thickest part of the meat.            

Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.    

Slice both the point and the flat against the grain with a sharp knife and serve immediately.         

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