Preparation:

• Trim the Brisket: Our native breed briskets won't need much trimming, you need a small layer of fat on top to keep the meat moist during cooking. Native breeds have lots of intramuscular fat.
• Season the Brisket: Mix together the sea salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Generously rub the spice mixture all over the brisket, covering all sides.

Smoking Setup:

• Prepare the Smoker: Preheat your smoker to 110°C (225°F). If using a charcoal smoker, set it up for indirect heat and add the wood chips to the coals. If using an electric or gas smoker, follow the manufacturer’s instructions for adding wood chips.
• Smoke the Brisket: Place the brisket in the smoker, fat side up. Smoke for about 6 hours, or until the internal temperature of the brisket reaches 70°C (160°F).

Wrapping and Finishing:

• Wrap the Brisket: Once the brisket reaches 70°C (160°F), remove it from the smoker and wrap it tightly in aluminium foil or butcher paper.
• Continue Smoking: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 93°C (200°F). This will take approximately another 6-8 hours.

Resting and Serving:

• Rest the Brisket: Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This allows the juices to redistribute throughout the meat, making it tender and juicy.
• Slice and Serve: Unwrap the brisket and slice it against the grain into thin slices. Serve immediately.