Hot Spiced Smoked Brisket

This recipe is brought to you courtesy of TV Chef Phil Vickery and is from his new book: The Great Outdoors Cookbook.

Serves 6–8 • Preparation time 20 minutes plus overnight marinating • Smoking time 5–6 hours

Hot smoked brisket is a delicious meal at any time of the year. There are many unwritten rules on the best way to prepare, smoke and eat this magnificent dish. But my method is fairly straightforward ‑ it just takes time, and a lot of patience ‑ you definitely cannot rush this dish! But I know you're going to enjoy the end results, they are so worth waiting for!

2.5kg piece brisket, with fat on, about
5–6cm thick at the thickest part
For the spice rub
3 tbsp sea salt
3 tbsp unrefined brown sugar
3 tbsp black peppercorns, cracked
2 tbsp paprika
1 tbsp dried chilli flakes
3 tbsp garlic granules
2 tbsp ground cumin
For the marinade
100ml cider vinegar
50ml extra virgin olive oil
2 tbsp Worcestershire Sauce
2 onions, roughly chopped
You will need a Bradley smoker
or similar

Place all the ingredients for the spice rub in a medium bowl and stir well
to combine.
Place all the marinade ingredients into a liquidiser or food processor, add 150ml
water and blitz to a fine basting sauce. Add one third of the spice rub to the
marinade and mix really well. Place the brisket in a glass, ceramic or stainless
steel tray.
Place half the remaining dry spice mixture on to the meat and rub it in really
well. Carefully turn the joint over and rub the remaining spice mixture in.
Cover and chill overnight.
Preheat the smoker to 110˚C.
Spoon about 6 tablespoons of the marinade over the meat and then place the
tray in the smoker. Smoke for 1 hour, then turn the meat over and baste it with
another 6 tablespoons of the marinade. Return the tray to the smoker and
repeat the turning and basting process every hour for the next 5–6 hours. You
will find that over the cooking period, juices will run from the beef – I just keep
basting them over.
After 5 hours, check to see if the meat is cooked – try to push your finger
through the beef – it should go through with a slight resistance. If not, then
smoke it for another hour.
Once cooked, remove from the smoker, wrap the whole tray in foil and leave
the joint to rest for 20 minutes.
Slice and serve warm.
This will keep for up to 1 week in the fridge. Slices of the beef can be gently
reheated in a microwave, covered with clingfilm, for 2–3 minutes; or in a
preheated oven at 180˚C/gas mark 4, wrapped in foil, for 15 minutes.