Cooking a brisket might seem daunting, but with the right knowledge and preparation, it can be quite straightforward. Follow these fool proof steps to make a great barbecue brisket.

Preparation

To achieve brisket perfection, having the right tools and a well-thought-out plan is crucial. Here are the essentials you'll need:

· Blaze Thermometer (Instant read thermometer)

· Carving knife (Keep it sharp, you don't want to lose any of that bark you’ve spent hours creating.

· Cutting board (Concave cutting board will help keep all the juices on the board and off the table)

· Time - Don't be last minute (Give yourself enough time to achieve the ultimate brisket)

Picking The Right Brisket

Selecting the ideal brisket is easier if you know what to look for. Aim for a thick, even flat and nicely marbled point to ensure even cooking. Depending on the size of your gathering, choose an appropriate weight:

· Gathering of less than 6 people: 3kg Brisket

· Gathering of 6 - 8 people: 4kg Brisket

· Gathering of 10 - 12 people: 6-7kg Brisket

· Gathering of 14 - 16 people: 8kg Brisket

· Gathering of 16 - 20 people: 2x 6-7 kg Briskets

Consider cooking a larger brisket if you want leftovers, which can be sliced, vacuum-sealed, and frozen for future meals.

Any of these briskets would be perfect:

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What is the point & the flat?

The brisket consists of two muscles connected by a layer of fat: the point and the flat. The flat is leaner, while the point is more marbled, yielding lean slices from the flat and fattier slices or burnt ends from the point.

Trimming the brisket

Start by removing the brisket from its packaging and trimming the bottom side first. Remove any hard bits of fat and most of the silver skin. Then, flip the brisket over and trim the hard fat from the top, leaving about 6mm of fat on the flat.

Seasoning the brisket

Before placing your brisket on the smoker, season it with your favourite rub. Apply the seasoning evenly from a height for proper distribution. Allow the rub to set for about 20 minutes at room temperature.

Lane’s recommended rubs:

· Lane’s Brisket Rub – A mix of coarse salt, pepper, savoury thyme, and garlic.

· Lane’s Ancho Espresso – A robust coffee flavour with a hint of sweetness and salt.

· Lane’s Brisket + Ancho Combo – A carefully mixed product combining both rubs for the perfect flavour.

Cook Time

Place the brisket on a preheated smoker with the point facing the warmest part. Recommended settings and steps are:

• Smoker Temperature: 275°F (135°C).
• Cooking Time: Approximately 2 hours per kilo.
• Wrapping: Once the brisket reaches 165°F (74°C), wrap it in foil or butcher’s paper and return it to the smoker until it reaches an internal temperature of about 203°F (95°C). Continue cooking if it doesn't probe like soft warm butter.
• Resting: Wrap the brisket in an old towel and place it in a cooler to rest for 2 hours, maintaining its temperature.

Time to get stuck into it

After resting, slice the brisket flat against the grain. When you reach the point, rotate the brisket 90 degrees and continue slicing. Serve with your favourite sides.

Last tip – Enhance your brisket meal with complementary sides, either homemade or store-bought, for a complete dining experience. Enjoy the fruits of your labour with this delicious barbecue centrepiece!

Click Here for our range of premium briskets