Preparation
Our native breed brisket won’t need much preparation. Our cattle grow slowly and put on fat within the muscle. This should keep your brisket good and moist during the cook.

For a Texas rub use even parts salt & black pepper. Sprinkle on evenly from a height of about 12 inches. Be conservative with the rub, the flavour of the brisket will come through.

Set up your grill for indirect heat with wood chunks for smoking. Use a water pan to help keep moisture in the cooking chamber and avoid burning.

Get your grill up to a temperature around 120°c. The cook is going to take around 6-7 hours for a 3kg brisket.

The Cook
Place the brisket on the grill, fat side up, with a temperature sensor in the fattest part. If you can, position the fattier part of the brisket nearer the heat.

When the internal temperature of your brisket hits around 75°c remove it and place it on a large sheet of foil or butcher paper. Wrap it up tight using two layers and then put back on the grill until it reaches an internal temperature of 90°c.

Once you’ve taken the brisket off the cooker, let it rest for about an hour and you’re ready to serve. If you have a cooler box, a good technique is to put in that until you’re ready.

A full brisket has two muscles, flat and point. Depending on the size, your brisket may have some of each muscle. Cut against the grain on the flat side until you get to the point then turn the brisket 90 degrees and cut against the grain. If you’re not going to eat all of it in one serving, leave the brisket whole and cut it just before serving so it doesn’t dry out.