Smoked Beef Brisket

Until recently I’d never cooked beef brisket, but after a little internet research, and plenty of time on the BBQ, I’m really pleased to say it was far easier than I was anticipating and without wishing to be boastful, it was amazing!

I researched Smoked Beef Brisket recipes and found a wealth of “experts” proffering advice. So with some trepidation and time on my hands until dinner time, I embraced the challenge and cooked my first flat smoked brisket.  It’s worth noting that the best way to cook this joint is long and slow.  I cooked mine for 12 hours, so it’s definitely something you need to plan for. 

 Ingredients - serves 4 - 6 guests

2kg Hill House Farm Grassfed Beef Brisket

A good handful of Hickory Smoking Chips

50g good course sea salt

10g ground black pepper

15g soft brown sugar

10g English mustard powder

10g hot smoked paprika

 Here’s how I did it:

I took one of our 2kg beef briskets, untied the brisket and spread it out flat.  Place the smoking chips into cold water to soak for at least 30 – 45 minutes.  I made a rub with the dry ingredients by blending them in a food processor. I carefully massaged the rub all over the brisket.


Meanwhile set up your BBQ for indirect cooking/hot smoking.  I have a Big Green Egg, which is designed for indirect cooking but any BBQ, gas or coal, with a lid will work.  The best way to do this is to only have half the BBQ lit.  If you’re using gas, only put one half of the burners on and if you’re using coal, leave one side of the BBQ coal free.

In the cool section of the BBQ you should place a heatproof tray with some warm water in it on the base of the BBQ and then place the grill above.  As the water heats, the steam will continue to keep your brisket moist.  Keep an eye on the water level and top it up during the cooking process as required.  

Heat the BBQ to circa 110c, then using an old tin, the little short tuna ones work really well,  or a smoking box if you have one, put the smoking chips into the tin/box and then place onto the heat of the BBQ.  Replace the rack and place the brisket, skin side down, directly on to the rack above the cool, unheated part of the BBQ Place the lid back onto the BBQ and cook for c.12 hours at as constant heat as you can keep it.  

Keep checking back periodically, I recommend checking once every two hours, to make sure that the temperature remains relatively constant. I do this by opening or closing the air vents if using coal, or on a gas BBQ, regulating the gas.  However do be careful not to open your lid too regularly as you will loose too much heat and the brisket will not cook through properly.

Once cooked the brisket will be blackened on the outside but soft to touch.  Remove from the grill and wrap in food wrap to rest for 20 minutes. Once rested, slice thinly and serve in sourdough rolls with dill pickles, lashings of mustard and plenty of your favourite summer salads.

Luckily for me we had a few slices of brisket left over for the next day.  I made an awesome sandwich coupling the brisket up with peppery fresh watercress from Kingfisher Farm sandwiched between two slices of white sliced bread from Chalk Hills. 


You have successfully subscribed!