Wild Meat Peppered Smoked Brisket
Serves 10 | Glasseye Creek Wild Meat Sauce
Ingredients
- 3 kg whole beef brisket
- 3 tbsp coarse black pepper
- 2 tbsp salt
- 1 tbsp ground coriander
- ¾ cup Wild Meat Sauce
- ½ cup beef stock
- To serve: potato buns and pickles
Method
1. Trim the brisket, leaving a thin fat cap. Season all over with pepper, salt and coriander. Smoke fat side up at 120°C for 6–8 hours until the bark is set.
2. Wrap with beef stock and continue smoking 4–6 hours until a probe slides in with little resistance; time depends on thickness. Rest wrapped for at least 1 hour.
3. Slice against the grain and serve with warm Wild Meat Sauce, buns and pickles.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
Post Comment