Low and slow
Brisket needs time, patience and a thermometer.
Brisket is a long cook. Use these ranges to plan the day, then cook to tenderness rather than clock time alone.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Trim heavy hard fat but leave an even protective fat layer.
- Season well and let the surface tack up before it goes on the BBQ.
- Cook with indirect heat and a stable 110-120C chamber temperature.
- Wrap in butcher paper or foil if the bark is set and the cook stalls for a long time.
- Rest before slicing across the grain.
Avoid
Common mistakes.
Slicing too soon after the cook.
Cooking too hot and drying the flat.
Trusting time instead of tenderness and internal temperature.