Epic Braaied Brisket: Achieve Smoked Perfection Right on Your Braai
Nov
INGREDIENTS
DIRECTIONS
Coat the brisket evenly with mustard to form a light layer.
Generously sprinkle Signature Braai Spice over the mustard layer, pressing it in to ensure it sticks.
Let the brisket sit at room temperature for 30–60 minutes to let the flavours absorb.
Create a two-zone fire, with coals on one side for direct heat and an empty area on the other for indirect heat.
Ensure that you have a medium to hot fire ready for braaing the brisket.
Place the brisket over the coals and sear for 10–15 minutes on each side to develop a flavourful crust
Move the brisket to the indirect heat side of the braai.
Spritz the brisket with the apple vinegar and water mix each time you turn it, keeping the surface moist and enhancing the bark
Continue braaing until the internal temperature of the brisket reaches around 50°C which should take anywhere from 1 - 2 hours depending on on the temperature of your coals.
Place pats of butter on top of the brisket, then wrap it tightly in foil to lock in moisture and flavour
Position the foil-wrapped brisket in a meat bucket or big enough casserole with a small amount of water to create steam, mimicking a smoker’s effect for evenly distributing the heat around the brisket.
Maintain an ambient temperature of around 95°C in the meat bucket for ideal cooking. I use a Meater to check my meat and ambient temperatures.
Continue cooking in the meat bucket for another 3–4 hours, or until the internal temperature reaches a tender 93°C - 95°C.
Allow the brisket to rest in the foil inside the meat bucket for at least 1 hour to let the juices redistribute.
Slice against the grain and serve with your favorite sides. Enjoy every juicy, flavourful bite!
Ingredients
Directions
Coat the brisket evenly with mustard to form a light layer.
Generously sprinkle Signature Braai Spice over the mustard layer, pressing it in to ensure it sticks.
Let the brisket sit at room temperature for 30–60 minutes to let the flavours absorb.
Create a two-zone fire, with coals on one side for direct heat and an empty area on the other for indirect heat.
Ensure that you have a medium to hot fire ready for braaing the brisket.
Place the brisket over the coals and sear for 10–15 minutes on each side to develop a flavourful crust
Move the brisket to the indirect heat side of the braai.
Spritz the brisket with the apple vinegar and water mix each time you turn it, keeping the surface moist and enhancing the bark
Continue braaing until the internal temperature of the brisket reaches around 50°C which should take anywhere from 1 - 2 hours depending on on the temperature of your coals.
Place pats of butter on top of the brisket, then wrap it tightly in foil to lock in moisture and flavour
Position the foil-wrapped brisket in a meat bucket or big enough casserole with a small amount of water to create steam, mimicking a smoker’s effect for evenly distributing the heat around the brisket.
Maintain an ambient temperature of around 95°C in the meat bucket for ideal cooking. I use a Meater to check my meat and ambient temperatures.
Continue cooking in the meat bucket for another 3–4 hours, or until the internal temperature reaches a tender 93°C - 95°C.
Allow the brisket to rest in the foil inside the meat bucket for at least 1 hour to let the juices redistribute.
Slice against the grain and serve with your favorite sides. Enjoy every juicy, flavourful bite!
