Smoked Beef Beef Brisket with Onion Pickle
Tender American style smoked beef brisket served with a crunchy onion pickle.
|Preparation Time:||10 minutes|
|Cooking time:||Approx 6 hours|
- 2-3 kg beef brisket
- American mustard, for spreading
- DRY RUB
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- ONION PICKLE
- 1 red onion, thinly sliced
- 4 pickled cucumbers, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Combine all the ingredients for the dry rub together.
SMOKED BEEF BRISKET
Spread beef with mustard and cover all over with Dry Rub. Place in the centre of the smoker and smoke at 120°C (250°F) until the internal meat temperature is 90.5°C (195°F) and a bark crust has formed (approx 6 hours). Rest for at least 30 minutes before serving. Serve with Onion Pickle.
Combine all ingredients together and allow to stand for at least 15 minutes.
Cooking time will vary widely depending on a number of factors, in particular, the temperature management of the smoker, the fuel used and the size and quality of the meat. Allow 6 hours.