4 to 6 servings

A whole brisket weighs approximately 7 to 8 kg and has three distinct parts: the crown, the tip and the flat section. Use the flat section because it is lean and compact, and produces very nice slices when cut.

• 1 brisket (2.2 - 3.6 kg, 0.6 cm thick fat)
• Mustard
• 1 bottle of hot pepper sauce
• Fried onions
• 375 ml of beef broth
• Black pepper
• Suggested wood pellets: Hickory / Competition blend

Cover your work surface with a piece of plastic wrap that is large enough to coat your brisket.

Using a sharp knife, make a single notch on the underside of the brisket against the grain. This will help you cut it once it is cooked, with the counter-cut also producing a piece of tender meat that will melt in the mouth. The underside is the non-fat side together with the crown.

Coat with a generous portion of mustard.

Rub lightly over the entire surface.

Sprinkle a good amount of seasoning on the mustard, then rub carefully over the entire surface.

Turn the brisket over and repeat the process.

Wrap the piece in plastic wrap and store in the refrigerator overnight or for about 2 to 4 hours.

Mix the sauce with the hot pepper, fried onions, beef broth and black pepper. Let it sit.

1. Preheat the grill, then reduce the low temperature setting to 82 °C

2. Place the brisket, fat side up, in the centre of the preheated grill. Close the grill lid. Cook slowly until the meat is tender, about 10-12 hours

3. Brush the brisket with the mixture you've prepared every half hour for the first 3 hours

4.Continue the slow cooking process until the temperature reaches 60-66 °C. Remove the brisket from the grill. Increase the grill temperature to 176 °C 

5. Place the brisket in a double-layered aluminium pouch. Pour 50 ml / ¼ cup of the basting sauce over the piece in the pouch. Close the pouch

6.Place the pouch carefully on the grill. Smoke for 1 to 1 ½ hours

7. Open the pouch and use a meat thermometer to measure the internal temperature: it should be 91 °C. The brisket should be firm, but you should still be able to tear the meat with your fingers

8.Transfer the meat to a platter and let it sit for 10 minutes. Cut into thin slices against the grain to serve.