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All you require for this dish is a few ingredients, coarsely chopped garlic, salt,
pepper, coarse grain mustard, some natural string and plenty of me. Once you
get the brisket home, the rst thing you need to do is cut the string and unroll
the brisket, if its already rolled, paying aenon to how it all ts together, as
you will need to roll it up again. With the brisket laid out at (fat side down)
slather it with mustard, put the chopped garlic on and season liberally with the
salt and pepper. At this point, you can slice some cheese on to it (oponal) before
rolling it up again. Use a natural coon string to e it all together again. Slather
the outside with mustard and season with salt and pepper (herbs of your choice
can be sprinkled on too). Wrap the brisket in cling lm and leave it in the fridge
overnight. Early the next morning (it will take 8 – 12 hours to cook, depending
on the size of the cut), set the unit up for water smoking and place the brisket on
the cooking grill and close the lid. Pop some wood on through the boom door
for smoke avour. This is where the me ingredient comes in, nd something to
occupy your me as you wait for the low heat (200°F - 250°F) and smoke to work
its magic.
Brisket takes me and pracce, if you are monitoring the internal temperature of
the meat, you will probably noce that aer about 5 hours the temperature will
sit at around 160°F for a while, don’t panic, as it will start to rise again. When it
has reaches 190°F, your brisket is cooked, but you will need to let the meat rest
for at least half an hour, before carving and serving.
Stued and Rolled Brisket
Wood Types
Wood Type Characteriscs
ALDER Very delicate with a hint of sweetness. Good with sh, pork, poultry,
and light-meat game birds.
ALMOND A sweet smoke avour, light ash. Good with all meats.
APPLE Very mild with a subtle fruity avour, slightly sweet. Good with poultry
(turns skin dark brown) and pork.
ASH Fast burner, light but disncve avour. Good with sh and red meats.
BIRCH Medium hardwood with a avour similar to maple. Good with pork and
poultry.
CHERRY Good with poultry, pork and beef. Some say that cherry wood is the
best wood for smoking.
GRAPEVINES Tart. Provides a lot of smoke, rich and fruity. Good with poultry, red
meats, game and lamb.
HICKORY The King of smoking woods. Sweet to strong, heavy bacon avour.
Good with pork, ham and beef.
LILAC Very light, subtle with a hint of oral. Good with seafood and lamb.
MAPLE Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and
small game birds.
MESQUITE Strong earthy avour. Good with beef, sh, chicken, and game. One of
the hoest burning woods.
MULBERRY The smell is sweet and reminds one of apple.
OAK The Queen of smoking wood. RED OAK is good on ribs. Good with red
meat, pork, sh and heavy game.
ORANGE Produces a nice mild smoky avour. Excellent with beef, pork, sh and
poultry.
PEAR A nice subtle smoke avour. Much like apple. Excellent with chicken
and pork.
PECAN Sweet and mild with a avour similar to hickory. Tasty with a subtle
character. Good with poultry, beef, pork and cheese
PLUM Great on most white or pink meats, including chicken, turkey, pork and
sh.
WALNUT Very heavy smoke, usually mixed with lighter woods like almond, pear
or apple. Can be bier if used alone. Good with red meats and game.
6.
17.
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