You need lots of smoke, patience and many beers for this classic BBQ dish!
If you are lucky, You might find a piece of brisket with rind.
- 1,5 dl paprikapowder
- 1 dl brown sugar
- 3 tbs garlic powder
- 3 tbs onion powder
- 2 tbs oregano
- 2 tbs salt
- 1,5 dl Applecider vinegar
- 0,75 dl olive oil
- 0,5 dl dark brew beer
- 3 tbs paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Smoke chips of your choice – I prefer mesquite
For starters, rub your brisket the night before grilling. Wrap in clingfoil and rest over night.
Soak smokechips in water. Prepare grill or smoker for low & slow, aim for 100-125 degrees C.
Add the smoke chips on to grill, when they start to smoke the brisket goes on. Rind on upside, if you were lucky to get that. When the fat melts it will make the meat even more juicy.
Mop with sauce about every hour, and add smokechips when needed.
When brisket reaches inner temperature of 80 degrees Celsius – wrap in foil or and let rest till 93-95 degr C.
Slice and serve, enjoy!