Runderborst

Directions

1. Round off the brisket's corners with a very sharp knife. Make sure there are no 90-degree angles in the brisket.Trim the fat to no less than 8 mm thick on the fatty side of the brisket.

2. Remove the web-like membrane covering the meat on the meatier side so you can see the coarsely grained meat underneath.

3. Any tough fat clusters on either side of the brisket should be removed. Keep an eye out for the wedge-shaped area between the tip and flat. Make careful to remove the majority of that fat. If you don't, the fat won't ever dissolve (render).

   Rub some olive oil or American mustard covering the whole piece then give a generous coating of rub the phots attached we used our Charcoal rub which is perfect for brisket.

4. Light the necessary number of barbeque briquettes in a chimney starter. 12 is sufficient, Prepare the smoker or weber by adding the necessary number of wood chunks and barbeque briquettes. Fill both baskets

5. In the middle of the unlit briquettes, pour the lit briquettes. Assemble the smoker and until it is 3/4 full. Wait 20 to 30 minutes until the smoker achieves a temperature of about 130°C. You will now notice some light-colored smoke emanating from the vents. Keep both vents open Clean the cooking grills with a brush.

6. Put the brisket on the top grill for grilling with the fat side facing up and secure the lid. Cook with the lid mostly covered over indirect, very low heat.130-140c

7. 4 to 5 hours of cooking. Getting surface colour means the brisket has a good "bark" and will no longer absorb a lot of smoke. The thickest part of the brisket will have a temperature between 65 and 71 degrees Celsius, although colour is the main sign of a nice bark.

8. Put two 90 cm long pink butcher paper sheets together, overlapping one another. Spray the brisket liberally with water and vinegar in a spray bottle. Place the brisket in the centre of the paper, fatty side up. Then roll it up until it is completely wrapped and sealed. Fold one long side of the paper over the brisket. Bring each side in and over

9. Place the wrapped brisket on the top cooking grill over indirect, low heat, with the fat side down. In order to keep the temperature between 130° and 140°C, the smoker's heat should be adjusted as necessary.

   Cook the beef, with the lid closed, until it is so delicate that it probes like butter when you stick a temp probe or skewer in meat. This will probably take an additional 3 - 5 hours.

10. Although tenderness is a more significant measure of doneness, the internal temperature should be 94° to 96°C in the flat and 98° to 99°C in the point at that stage. Premature removal of the brisket is a frequent error.

11. Transfer the brisket, still covered in the butcher paper, to an oven thats not turned on or an esky wrapped in a towel. Let the meat rest for 2 to 4 hours with the cooler or oven closed. Do not omit this phase. It facilitates muscle relaxation and replenishes moisture in the brisket. Brisket should be served at a temperature between 60° and 63°C.

12. With care, retain the meat juices in the butcher paper while you unwrap and place the brisket on a chopping board. Slice the brisket thinly across the grain starting with the flat.

    Once you reach the point region of the brisket, you will need to pivot your knife since the grain runs differently there. Slice each piece across the grain after first halving the point. Serve the brisket warm with Bulls Head BBQ sauce and bread plus coleslaw and mac cheese recipe on website for mac cheese.