Smoked beef brisket with spiced tomato ketchup

Got a crowd of friends or family coming over? Here’s how to make this delicious slow cooked beef brisket recipe on an offset smoker to feed eight people. Serve with polenta chips and homemade spiced tomato ketchup.

Serves 8

Prep 30 mins + overnight

Cook 8.5 hrs + 1-2 hrs resting

Ingredients

4kg beef brisket, point end

2 tbsp maple syrup

2 tbsp olive oil

Italian slaw and polenta chips, seasoned with rosemary salt, to serve

Dry rub

• ¼ cup salt flakes
• ¼ cup coarse black pepper
• 2 ½ tbsp smoked paprika
• 3 tsp celery salt
• 1 ½ tsp garlic powder

Spiced tomato ketchup

• 2 cups tomato passata
• 2 tsp cornflour
• 2 tbsp brown sugar
• 3 tbsp lemon juice or brine from a jar of pickles, plus extra for brisket
• 1 tbsp Worcestershire sauce, plus extra for brisket
• 2 tsp salt flakes
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp celery salt
• ¼ tsp garlic powder
• 1 tsp grated horseradish
• Tabasco sauce, to taste

Method

1. Trim the brisket, removing the silver skin and hard fat from the bottom. Flip the brisket and trim any hard fat from the top, leaving about 6mm of fat cap. Brush a thin layer of maple syrup and olive oil all over the brisket. Combine the dry rub ingredients and sprinkle all over the beef. Transfer to a baking tray and refrigerate uncovered overnight.

2. For the spiced tomato ketchup: in a small bowl, mix 1 tablespoon of passata with the cornflour. Add to a medium saucepan with the remaining ingredients. Bring to the boil then reduce the heat and simmer for 1-2 minutes, until the sauce thickens and becomes glossy. Set aside to cool.

3. Combine an extra 2 tablespoons of lemon juice or pickle brine and 1 tablespoon each of vodka and Worcestershire sauce in a food-grade spray bottle with a good splash of water. Use this to spray the brisket during smoking.

4. Place charcoal in the base of the smoker firebox and bring the target temperature to 135°C. Add smoking wood and place a foil tray under the centre of the smoker rack. Sit the beef on the rack, uncovered. Close the lid and smoke for at least 8 hours, spraying every 30 minutes. Top up the charcoal and smoking wood as required, and cover any areas of the brisket with foil if it’s cooking too quickly.

5. When the internal temperature of the brisket reaches 75°C, spray liberally, wrap tightly in foil and return to the smoker until the internal temperature reaches 95°C. Wrap in butcher’s paper and transfer to a cooler box to rest for 1-2 hours, before slicing across the grain. Serve with spiced tomato ketchup, Italian slaw and polenta chips.

Tip: Let the sidebox do the heavy lifting – add fuel there to build smoky flavour without crowding the main cooking grill. 

Keep in mind…

• Follow manufacturer’s instructions for setting up and using your smoker.
• Position your smoker on a flat and clear, well-ventilated space outdoors and never leave a lit barbecue unattended.
• Before using a gas smoker, check the gas hose – do not use if it is crushed, kinked or cracked – and also that your LPG cylinder is in date.
• Check with your local fire service about using smokers during restrictions such as fire bans.
• Keep children and pets away from smokers and gas cylinders and put matches and lighters out of children’s reach.

Need some advice on using your smoker?

Using a smoker for the first time? We can help, take a look at our easy-to-follow step-by-step guide on how to cook with a smoker for delicious results.

Photo credit: Martina Gemmola.