Slowly Smoked over Applewood on the BBQ. Smoking Time approx 14 hours
1 x 2kg Centre Cut Brisket Kosher Salt Dried Herb and spices
1. Sprinkle the Brisket with Salt, Wrap in Clingfilm and refrigerate for 24 hours 2. Remove Brisket from Refrigerator 3. Mix together your dried herbs and spices (Combine diffrent spices to create your own flavour profile). 4. Massage the Dried mix into the brisket, Work the spices into the meat for at least 3 mins. Wrap in Clingfilm and refrigerate for 24 hours 5.Remove Brisket from Refrigerator 2 hours before cooking. Cooking on the BBQ We recommend using oak whiskey barrels for the smoke for the BBQ Ideal Temp 120'C Place the brisket on the BBQ not on direct heat. Turn every 2 hours for 14 hours Leave Brisket to rest for 30 mins before Serving
