Low & Slow Brisket
Cooked low and slow over oak wood chips, this tender beef brisket develops a rich, smoky flavour. Serve sliced on warm flatbreads with vibrant salsa verde.
1 brisket of beef (3–4kg)
Sea salt flakes
Freshly ground black pepper
Trim away any sinew or excess fat, leaving a decent layer of fat that will render during the cooking process.
Score the brisket with the tip of a sharp knife, season well with sea salt flakes and freshly ground black pepper and let it sit at room temperature for an hour.
Set the Big Green Egg up for indirect cooking with the convEGGtor in the legs-up position and the stainless steel grill on top of the convEGGtor legs. Light the EGG and add a handful of oak wood chips to the charcoal once it has reached a temperature of 110°C.
Maintain 110°C for the duration of the cooking process.
Place the brisket on the grill, fat side down, turning regularly.
Close the lid and cook for around one hour per 500g of beef and until the internal temperature at the thickest part of the brisket reaches 75–80°C.
Wrap the brisket in peach (butcher's) paper, drizzling a little beef dripping inside. If you like, you can also add a few garlic cloves and thyme sprigs before wrapping.
Continue cooking the wrapped brisket until the internal temperature at the thickest part reaches 93°C.
Remove the brisket and rest for at least 30 minutes (or up to an hour if you prefer), then slice and serve on flatbread with salsa verde.