Note 1: First time doing it, so many improvement could be done.
Note 2: Meat - supposedly whole brisket (perhaps around 6-7 kg), untrimmed (with fat cap or white fatty layer on), and uncut (whole). But since we bought it online because of COVID and national lockdown, I forgot to discuss this beforehand with the butcher and decided to take the risk. Hahaha and well, I got a trimmed and cut portion of 1 kg - 1 kg with no fatty layer on and unknown parts of brisket... Note for the future! I really have to discuss this with the butcher.
Note 3: Charcoal - used a mix of coal stone, wooden charcoal, and coconut husk. i) Coal stone - retain heat very well and burn for a long period of time but it was the slowest to turn to ember. ii) Wooden charcoal - for nicer smoke smell and take fire easier than coal stone so it aids in developing 'ember' or 'bara' for coal stone. iii) Coconut husk - game changer! This is for smell mainly. It is so fragrant and I guess this is why people choose to burn 'fragrant' wood for their food. Love!
Note 4: Do note that original Texas barbecue rub may only consist salt and black pepper.
Ingredients:
Protein:
1 kg beef brisket, uncut untrimmed (supposedly whole beef brisket would be around 6-7 kg)
Serving size: Enough for 4 people
Dry Rub:
2 tbsp kosher salt (or coarse salt further grounded so granules size is like kosher salt)
2 tbsp garlic powder
2 tbsp onion powder (I don't have this so I omitted)
1 tbsp ground coarse black pepper
1 tbsp mustard powder
4 tbsp paprika
1 tsp cayenne pepper
1 tsp cajun
Serving size: Enough to coat 2 beef briskets
Barbecue Mop Sauce:
1 can tomato paste (100 gm)
4 tbsp honey
4 tbsp malt vinegar
2 tbsp worcestershire sauce
2 tbsp pomegranate molasses
2 tsp salt
1 tsp ground cinnamon
1/2 cube beef stock
Optional: Brisket leftover liquid after finish smoking, caramelised onion (have not tried yet)
Serving size: Enough to sauce only half of the beef brisket when sliced, yield around 1 cup
Steps:
Part A: For meat
T+1 (12 hours) - Prepping
1. Prep and trim beef brisket. Dry the beef brisket with kitchen towel before beginning to prep. Remove majority, but not all, of the fat cap and any silverside. Season with the dry rub. Best to marinate the brisket around 12 hours before barbecuing. However, this step is totally optional.
T+2 (4 hours) - Burning
2. Start the fire, best to keep the temperature of burner very low around 250F or 120C steady for the first four hours.
3. Place the beef brisket on the burner and leave it to be smoked under closed lid.
T+3 (8 hours) - Burning
4. After the 4 hours mark, you can monitor internal temp of the brisket (I did not do it because I do not have meat thermometer). When it reaches 160F-170F (or 70C-78C) and has a nice smoke ring (deep reddish brown or nearly black crust), you can wrap the brisket. You can use aluminium foil or butcher's paper for this.
5. You can slowly cook and smoke the meat until the internal temperature goes slightly over 200F or 93C.
T+4 (2 hours) - Resting
6. After roughly 12 hours of cooking and smoking under low temp, bring the meat away from heat and rest it before eating. For a whole brisket size, it may take them roughly around 2 hours of resting before you can slice and serve. If you skip this step, you can lose a lot of juice and moisture when you cut into the brisket to serve.
Part B: For sauce
1. Combine all parts and slowly simmer until a thick sauce is developed. Save until serving time.
2. Some people suggested to combine brisket liquid that was leftover after cooking into the sauce. Some people also suggested to sautee onion first until caramelised and add in the other parts of the sauce to simmer. I have yet to test this.
3. Serve with brisket. It is seriously the best.
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