01 Slow-Cooked Beef Brisket
A Texan favourite, smoked brisket is an investment in time and energy, but one that pays back generously in strength-building nutrients
INGREDIENTS
CUMIN SEEDS, 1TSPCHILLI FLAKES, ½TSPBLACK WHOLE PEPPERCORNS, 1TSPFENNEL SEED, 1TSPDRIED THYME, 1TSPDEMERARA SUGAR, 2TSPCASTER SUGAR, 2TSPSALT, 1TSPPAPRIKA, 1TSPONION POWDER, 1TSPGARLIC POWDER, 1TSPMUSTARD POWDER, 1TSPBEEF BRISKET JOINT, BUTCHER-TRIMMED
METHOD
To make the rub, pan-toast the cumin, chilli, peppercorns, fennel seed and thyme on a low heat until aromatic. Blitz in blender with the sugar until fine, then add the other ingredients (except the meat). Generously season your brisket—a potent source of muscle-supporting creatine, zinc and B12—then leave to sit at room temperature for up to an hour.
Prep your smoker for indirect cooking at 120-130ºC. Smoke overnight, if you’re confident—or don’t fancy a 5am alarm.…
