icons | beef brisket

Delving into the dishes that make SMOKESTAK.  

 ep 2. the meat that made us: brisket.  

 
A SMOKESTAK ICON.  

the SMOKESTAK approach is very simple: 80% of the menu is cooked over fire, no pretense, no shortcuts. salt and pepper for seasoning. up to 16 hours in the smoker. that's it.  

'barbecue' historically takes non-prime cuts of meat, unsuitable for grilling/fast cooking, and through the process of slow smoking, turns them into something tender and delicious. brisket is one of these cuts and, as it would turn out, one of our menu cornerstones. 

patience + balance are the two secrets to its final flavour. smoking gently breaks down the collagens while rendering the fat to the point the meat is unctuous, almost gelatinous in nature.  

then, the fine tuning. lots of acidity, crunch and bite to counteract the richness of smoked meats hence the focus on citrus, pickles, light and bright salads to counteract the richness of the brisket.  

the brisket is a solid favourite within the team. a true SMOKESTAK icon.  

the METHOD. 

watch our pitmaster, jojo, make it here.  

 
brisket is trimmed to get rid of any pointy bits. ideally flat as possible for an even cook and no burning. 

trim will be kept for sausage and beef tartare.  

brisket is seasoned generously with salt and pepper and left to rest. 

smoker is loaded with oak and left it come to temperature.  

at the end of service, smoker is loaded with brisket to cook overnight for eight hours. 

checked the following morning for feel and colour, then wrapped.  

once wrapped, they return for another five to six hours.  

once done, they are rested, then they are ready for slicing.