The ingredients
For the steak
- 5 kg brisket beef
- Spice mix / Argentina Steak Seasoning
- alternatively medium-hot mustard
- Smoking wood / smoking chips
The hardware
- Smoker
- core temperature sensor
- Vacuum sealer
The preparation
The total preparation time is approximately 14 hours. However, the brisket beef is prepared the day before. Please note that the meat takes a long time to cook on the smoker, so prepare it early.
The day before, trim the brisket beef of any hard fat and rub it generously with the seasoning. Alternatively, you can add mustard to the meat as a binding agent, but it's not absolutely necessary. Place the meat in a vacuum-sealed bag, seal it, and refrigerate. Marinate overnight is ideal.
The next day, take the meat out of the refrigerator and bring it to room temperature. Preheat the smoker to approximately 110 degrees Celsius. Add the smoking chips or wood to the smoker and place the meat on top. There should be some smoke for the first three hours. Place a core temperature probe into the meat and wait until it reaches an internal temperature of 92-94 degrees Celsius.
Remove the meat from the smoker and let it rest for at least 10 minutes.
Brisket is traditionally served with coleslaw, coleslaw, and perhaps some horseradish or a suitable BBQ sauce. However, it can generally be served and eaten as a roast. Since brisket consists of two cuts, flat and point, you should make sure everyone has one of each on their plate when serving.
