Beef Brisket trimmed and seasoned for a low n slow cook in the Wildfire Offset Smoker.
For alot of people Brisket can be daunting and since the BOOM of low’n’slow BBQ in Australia it can also be costly and to some a costly mistake!
Yep I’ve done it, I’ve made plenty of mistakes but what keeps me keen is the outcome and with a simple, easy preparation your halfway there. The key process in my opinion is to keep the prep simple stupid! Simple Stupid by a means of selecting a cut that suits your needs, your smoker oven or cooker, be it big or small, expensive or cheap and also don’t over think the process. A simple sprinkle of S& P (salt& pepper) is by far sometimes the best!
In this particular PREP, I chose a basic seasoning of S&P, Garlic powder, Onion powder and I also used a liquid injection consisting of Vegemite & Beef Stock…..
The one thing I have learnt is there’s no rules. The flavour Tastebud profile in all of us is unique so play around, experiment and more so Enjoy!
Original of the video here
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