whole beef brisket

considered the holy grail of us barbecue this is hardest cut to get right because there is a very fine margin for ‘doneness’. because the brisket is comprised of two interconnecting muscles it is challenge to cook both perfectly at the same time. only experience teaches you how. this challenge coupled with a 12-15 hour cook time is why it is so revered. truth be told. it is easier just to come to smokestak than risk trying at home.

to prepare, the brisket is trimmed and seasoned with salt and fresh cracked black pepper. it is smoked for 12-15 hours, sliced and served on two trays. the raw weight is 5-6kg and the cooked weight half go that, 3kgs or just under.

it is served with mustard barbecue sauce and pickled chillies.

mustard barbecue: onion, garlic, cider vinegar, apple juice, sugar, cumin, chilli, black pepper, ketchup, american mustard, chilli pickle brine.

pickled red chillies; cider vinegar, sugar, salt 

allergens | mustard [m/c-r], sulphites [r]