BEEF BRISKET & BURNT ENDS
- Prep time 0Min
- Cook time 0Min
- Technique
- Meat Beef
- Cut Ribs
- Serves 0
Low & Slow BBQ Beef Short Ribs
Ingredients
Beef
- 7 kg point end brisket
- Cooking oil
- 300mlsstock
Brisket Rub
- Koshersalt
- 40% ground black pepper
Spritz
- 1/3 Apple cider vinegar 1/3 Beef Stock
- 1/3 Water
Serving Suggestions
- Boston Beans
- Coleslaw and mayonnaise
- Pickles
- Burnt ends
- Homemade Barbeque Sauce
- Or make a sandwich or add to a power bowl
Method
Preparation
- Rub brisket all over with a mix of 60% koshersalt and 40% ground black pepper.Set aside for15-30 minutes for flavours to infuse.
- Preheat barbeque to 135°C. Place brisket in barbeque, hood down and monitorinternal temperature. Using the spritz,spray every 30-60 minutesto ensure meatremains moist and addsflavour. Cook until internal temp of 65°C.
- Remove brisket and wrap brisket in foil (Texas crutch hold). Pourin stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C.Remove , open foil for 5 minutes to allows team to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.
- Remove brisket from esky, unwrap, cut across the grain and serve.
BURNT ENDS
- Cut point into 2.5cm cubes, place on a tray and combine well with barbeque sauce.Place back on the barbeque at 140°C for ½ hour to reduce and caramelise.