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|Coarsely Ground Black Pepper
|Granulated White Sugar
|Holbrooks Worcestershire Sauce
|Cornwell’s Vinegar Apple Cider
|QBA Turkish Bread
Take your brisket and trim back any excess or hard fat and silver skin from the beef. Try and leave an even half centimetre of fat along the top of the “flat” of the meat to keep the product moist while cooking for a long period of time.
To prepare the brisket dry rub, combine the coarsely ground black pepper with the beef booster, granulated white sugar, onion powder, mustard powder, paprika, garlic powder and chilli or cayenne to taste. This mix can be tweaked to create your own unique flavour profile but is key to create the nice flavoursome bark.
Score your brisket and apply a very generous coating of good quality sea salt along all surfaces; work the salt into the beef with your hands. Return to the fridge for a minimum of two hours, or overnight if possible.
Removing the brisket from the fridge, coat liberally in olive oil before sprinkling on all of the dry rub and working this into beef and along all of the edges.
Pre heat your smoker to 250/120 degrees Fahrenheit/Celcius and smoke the brisket until the internal temperature stalls at 160-170/ 72-76 degrees Fahrenheit/Celcius.
Once the beef has stalled, remove it and lay it in a foil “boat” lined with Worcestershire sauce and beef stock before returning to the smoker for internal temperature to rise to 190/87 degrees Fahrenheit/Celcius.
Every four hours spritz the brisket bark with a Cornwell’s Vinegar and Holbrooks Worcestershire sauce spray to add another layer of flavour.
After 12 hours or so, remove the brisket from the smoker, cutting the point end off and wrapping the “flat” in baking paper and tea towels to rest.
Dice the “point” into cube and cover with ETA Barbecue Sauce and return to the smoker until caramelised.
Once rested, slice the flat into thin pieces and serve as a Texas Tasting Plate with the burnt ends, Corn Bake and Artisan Turkish Bread soldiers.
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