When it comes to savouring the rich, delicious world of barbecue, few meals can compete with slow-cooked BBQ beef brisket. But what if we told you there's a secret key to unlocking even more delicious aspects of this gourmet masterpiece? As grass-fed Angus beef experts, we not only understand the importance of getting the most out of this renowned cut of meat, but we also embrace the art of pairing it with the perfect wine.
Recipe: Slow Cooked BBQ Beef Brisket
The patience and attention required for slow cooking is the foundation of a delicious BBQ beef brisket. Our Matangi grass-fed Angus briskets are perfectly marbled, giving the right blend of tenderness and deep flavour.
- 1 Matangi Angus beef brisket (approximately 4-5 kilograms)
- BBQ rub of your choice
- BBQ sauce (homemade or store-bought)
- Wood chips for smoking (if desired)
Prepare the brisket:
- Start by patting the brisket dry with paper towels. This helps the rub adhere to the meat better.
- To make a tasty seasoning blend, combine the BBQ rub, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a mixing bowl. This combination not only enhances the flavour but also develops a delectable crust, known as the "bark," throughout the cooking process.
- Rub the seasoning mixture evenly over the brisket, coating all sides.
Prepare the Smoker:
- In the smoker, place the seared or unseared beef.
- In a bowl, combine the BBQ sauce and beef broth (or water) and pour it over the brisket.
Set Up the BBQ Smoker:
Set the smoker to low heat and cover it. Cook the brisket for 8-10 hours. Cooking times will vary depending on the size of your brisket and the size of your smoker.
Tip: Place the seasoned brisket, fat side up, on the smoking grates. Maintain a constant temperature and cook the brisket for 1.5 to 2 hours per pound.
Maintain a constant temperature and cook the brisket for approximately 3 to 3.5 hours per kilogram. Slow cooking allows the fat to render, tenderising the meat and imparting smokey flavours.
Soak the wood chips in water for 30 minutes. Drain them before using.
Put the wet wood chips in an aluminium foil pouch and poke a few holes in it to let the smoke out. Place the pouch in the smoker’s bottom.
Wrap and continue:
After the brisket has developed a beautiful bark (crust), usually after 4-5 hours, wrap it in butcher paper or aluminium foil. This helps to speed up the cooking process while retaining moisture.
Once the brisket has cooked for roughly half of the total cooking time (about 4-5 hours), remove the wood chip pouch from the smoker. This ensures that the brisket absorbs just enough smoky flavour without becoming overpowering. So, keep an eye on the time and remove the wood chip bag when it's time to get the right balance of smokiness in your wonderful brisket.
Check for doneness:
After about 10-12 hours, use a probe thermometer to check the brisket for tenderness. For melt-in-your-mouth results, the interior temperature should be around 85°C (185°F).
The brisket should be tender and easily shredded with a fork when the cooking time is over.
Rest and cut:
Remove the brisket from the smoker and set it aside for at least an hour, wrapped in foil. This permits the fluids to disperse themselves. Serve with your favourite BBQ sauce, sliced across the grain.
The Best 5 Wine Pairings for BBQ Beef Brisket
- Pinot Noir
Pinot Noir's exquisite red fruit notes and subtle earthiness generate a flavour symphony that dances alongside the smoky essence of slow-cooked BBQ beef brisket.
The powerful character of New Zealand Syrah/Shiraz stands up to the intense flavours of BBQ brisket. The wine's dark fruit profile and notes of black pepper not only enhance the smokiness, but also add a touch of spice that resonates with the depth of flavour in the dish.
Its delicate texture and well-rounded character provide a soothing and harmonic combination, emphasising the meat's succulence and infusing it with a velvety richness.
- Cabernet Sauvignon
Cabernet Sauvignon's strong backbone complements the slow-cooked BBQ beef brisket. The cassis and black berry aromas in the wine provide layers of depth, while the strong tannins cleanse the tongue, ready it for the next piece of delicious brisket.
Its rich fruit and spice aromas complement the strength of the brisket, increasing the whole experience.Visit our online shop to experience our premium Beef Brisket. With every bite, you'll taste the unparalleled quality and flavour that only our Matangi Angus cattle can offer.