The day before grilling: Wash the brisket off and pat dry. Mix the spices together for the rub. Rub the meat lightly with rapeseed oil, then massage the rub into the meat so that the beef brisket is covered with spice everywhere. Then wrap tightly in cling film and place in a bowl in the refrigerator. Save the remaining spice, it will still be needed.
Prepare the grill the next day, you need a full gas bottle and possibly even a spare, as the meat lies on the grill for a long time.
Unpack the meat and place in an aluminum dish. I have a grill with three burners, where I put the bowl with the meat in the middle and heat the two outer burners. The meat is cooked indirectly on a low heat.
Check the temperature in the cooking space with a thermo (lid thermos are often imprecise) and cook for the first hour with the lid closed.
After an hour, I put the first batch of smoking chips on the grill. Either wrapped in aluminum foil or in a special smoke box from the trade. Always water the smoking chips beforehand, otherwise they will burn. Close the lid again and let the smoke develop its aroma.
Mix the remaining spices with apple juice and whiskey and brush the meat over and over again with a silicone brush. The juice from the peel can also be used for brushing.
Repeat this process over and over again, it depends on the taste. The more smoke aromas you want, the more often and more smoke chips you put on the grill. The second thermo is placed in the middle of the meat. I have a thermo with two probes and the option of connecting it to my mobile phone via an app. So I always have an overview of the core temperature and the heat in the oven. But this is more of a gimmick than a must.
My brisket was on the grill for a total of 9 hours, mostly at 110 degrees. Towards the end I reduced it to about 90 degrees, as the guests came later and the core temperature was slowly reached. The core temperature should be between 83 and 92 degrees. The meat continues to cook during the resting process.
After cooking, I took the meat off the grill, wrapped it in aluminum foil and put it in a cool box to rest. It can also be placed in an oven to rest at the minimum temperature.
After resting for 30 to 60 minutes, the meat is juicy and cooked. Now only one important point has to be considered: the meat must be cut open against the fibers.
It is important not to panic if the core temperature rises only slowly. Under no circumstances should you turn the grill on to speed up the cooking process. Otherwise the meat will be dry and tough. It is better to let the guests wait a little longer and serve a successful brisket instead.
Please note that meat is a natural product and not every piece of meat is created equal. It is possible that you have to vary spontaneously during the cooking process to get a good result. It makes sense to buy a well-hung piece of brisket - the butcher / butcher can help here. A large piece of brisket may have to be ordered in advance.
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