9–11 hours, depending on size
Prepare your brisket by trimming off the fat and sinew. Then rub both sides of the brisket thoroughly with your spice mix to enhance the flavour profile at the end of the cook.
Get your smoker up to 115°C and rack your brisket for 3 hours. It should then be ‘boated’ inside your smoker for a further 6–8 hours. A ‘boat’ is an open foil construction used to hold liquid and allow food to rest in its own juices.
Spritz throughout your cook with water, checking hourly. You want your brisket to be juicy.
Use a probe to check your brisket is ready. When it reaches 82°C to 90°C, it’s good to go.
Asbestos, lead-based paints and copper chromium arsenic (CCA) treated timber are health hazards you need to look out for when renovating older homes. These substances can easily be disturbed when renovating and exposure to them can cause a range of life-threatening diseases and conditions including cancer. For information on the dangers of asbestos, lead-based paint and CCA treated timber and tips for dealing with these materials contact your local council's Environmental Health Officer or visit our Health & Safety page.
When following our advice in our D.I.Y. videos, make sure you use all equipment, including PPE, safely by following the manufacturer’s instructions. Check that the equipment is suitable for the task and that PPE fits properly. If you are unsure, hire an expert to do the job or talk to a Bunnings Team Member.