Smoked brisket

Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves

  • Prep:20 mins
    Cook:13 hrs
    plus marinating and resting
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 696
  • fat 50g
  • saturates 21g
  • carbs 3g
  • sugars 0g
  • fibre 0g
  • protein 57g
  • salt 1g


  • 2.5kg piece beef brisket
  • 1 tsp cumin seeds
  • ½ tsp red chilli flakes
  • 1 tsp black whole peppercorns
  • 1 tsp fennel seeds
  • 1 tsp dried thyme
  • 2 tsp demerara sugar
  • 2 tsp caster sugar
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp salt


  1. Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.

  2. Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.

  3. Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.

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