Matt Moran provides his expert tips to create a delicious and smokey brisket.
Smoking is the process of flavouring meat by exposing it to smoke from burning or smouldering material, most often wood.
Brisket is considered a secondary cut. To get soft, tender meat a popular way of making it is by smoking and then slow cooking it.
The smoking process:
• Soak two cups of woodchips in water for 20 minutes and then drain.
• Place the damp wood chips in the base of a metal bucket, lower a cake rack that fits snugly inside the bucket and place the pieces of brisket on top.
• Place the bucket onto high heat (a gas stove is ideal for this), then once the chips start to smoke turn down to a low heat and leave to gently smoke for 30-45 minutes.
• To keep as much smoke in, cover with a damp tea towel.
• Alternatively, buy a smoker for your BBQ and follow the manufacturer’s instructions.
• Meat can be smoked with a variety of different hardwoods, including: cherry, apple, maple, hickory, oak, pecan and mesquite wood chips. Each will impart a different flavour to the meat.
• You can buy woodchips, or make your own, from suitable wood.
Slow cooking (after the brisket has been smoked):
• Preheat oven to 100C. Transfer the rack with smoked brisket into a casserole or roasting tray and pour 1cm water into the base.
• Cover with foil and/or a lid and bake until fork tender (9-10 hours).