The Best Smoked Brisket Recipe

• 1 beef brisket with excess fat removed approx 2kg
• spice rub: 1 packet The Spice People’s Memphis Smoky BBQ Rub
• Glaze : 2 tablespoons light brown sugar packed and 2 tablespoons apple juice
• woodchips : 2 cups hickory or apple wood chips

1. The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub. Generously massage the spice rub over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours.
   
2. Prepare your smoker to 105 degrees. Set the meat out and allow it to come to room temperature. Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips. Put your brisket on the smoker and let smoke for 5 hours or until the internal meat temp reaches 75 degrees C.
3. Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice.
   
4. Once the brisket hits an internal temperature of 75 degrees, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker. Cook the brisket for an additional 2 hours or until the internal temp of the thickest section has reached 87 degrees. Once you remove the brisket from the smoker, continue to cover and let rest for 30 minutes.

OVEN BAKED METHOD

The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub. Generously massage the spice rub over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours.

Preheat oven to 150 degrees C

Roast for 4 hours until meat is fork tender

Combine the glaze ingredients of brown sugar and apple juice. Take the brisket out of the oven, drizzle the glaze onto on the brisket to coat it well.

Increase oven to 200°C, uncover, roast 15–20 mins for a caramelised crust

Remove from the oven and rest for 30–45 mins before slicing against the grain.