Beef

Stuffed and Rolled Brisket

Cooking Time 8 – 12 hours
Heat low heat (200°F - 250°F)
Set up water smoking

Brisket
Seasoning: coarsely chopped garlic, salt, pepper, coarse grain mustard, some natural string and plenty of time.

Preparation

If you buy a brisket in the UK, it usually comes already rolled, and this is exactly the beastie we are after on this occasion. Once you get the brisket home, the first thing you need to do is cut the string and unroll the brisket, paying attention to how it all fits together, as you will need to roll it up again. With the brisket laid out flat (fat side down) slather it with mustard, put the chopped garlic on and season liberally with the salt and pepper. At this point, you can slice some cheese on to it (optional) before rolling it up again. Use a natural cotton string to tie it all together again.

Slather the outside with mustard and season with salt and pepper (herbs of your choice can be sprinkled on too). Wrap the brisket in cling film and leave it in the fridge overnight.
Early the next morning (it will take 8 – 12 hours to cook, depending on the size of the joint), set the unit up for water smoking and place the brisket on the cooking grill and close the lid. Pop some wood on through the bottom door for smoke flavour.

This is where the time ingredient comes in, find something to occupy your time as you wait for the low heat (200°F - 250°F) and smoke to work its magic.

Brisket takes time and practice, if you are monitoring the internal temperature of the meat, you will probably notice that after about 5 hours the temperature will sit at around 160°F for a while, don’t panic, as it will start to rise again. When it has reaches 190°F, your brisket is cooked, but you will need to let the meat rest for at least half an hour, before carving and serving.