Brisket is slathered in a mixture of mustard and hot sauce, crusted with my BBQ spice mixture and cooked low and slow on my Kamado grill.

This cut of meat comes from the underside of the cow, it helps to support the cow and has a lot of muscle and tissue, hence it really benefits from slow cooking.

I also love to cook Brisket overnight in my slow cooker and slather it with BBQ sauce, you can find that recipe here

I also like to cook it the Goan way – check that out here

Smoked Brisket

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Ingredients
  

  • 3.362 kg or 7.4 lbs Brisket
  • 1/2 cup Mustard
  • 1/2 cup hot sauce
  • Mix this together
  • Approx 3/4 cup BBQ spice – https://youtu.be/M4opzFvySlU
  • Combination of Apple Cider Vinegar Water and Worchershire sauce

Instructions
 

  • Prepare the brisket by rinsing and cutting off all the silver skin and excess fat
  • Mix the mustard and the hot sauce together and slather it on both sides of the brisket
  • Sprinkle on the BBQ spice in a thin layer
  • Preheat the smoker to 200 – 250 degrees
  • Place the meat on the grill and allow to cook for about 4 – 5 hours
  • When the brisket has formed a crust or a bark, remove and wrap tightly
  • Place in a warm oven at 100 degrees or an insulated bag for 8 – 10 hrs
  • If placing in an oven, turn the oven off in 2 hrs
  • Slice and serve