Barbecued brisket

  • 1 (5 to 6kg) certified angus brisket, held in the cryovac bag at 0 to 1 degrees C for 40 to 45 days
  • Salt and freshly ground black pepper
  • Barbecue sauce, homemade or store bought
1) Prepare and heat a grill stocked with hickory. This is a slow cooking meat, so the temperature of the grill should be between 115 and 120 degrees C.

2) Trim the fat off of the meat, leaving 1/2-cm of fat cover. season the meat with salt and pepper and grill until an inserted instant read meat thermometer says 90 degrees C in the thickest part of the meat, 12 or more hours, checking the internal temperature every 30 minutes during the last 4 hours. If the brisket seems to dry out, when it reaches an internal temperature of 75 degrees, cook the meat for the remainder of time wrapped in foil.

3) Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing.

4) Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.

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