LOW AND SLOW

Ask any low-and-slow-lovin’-BBQ-fan in Australia what their biggest challenge is and nine times out of ten it won’t be ‘temperature control’, it won’t be ‘pushing through the stall’ or whether to ‘crutch’ or not. It will be ‘where do I get those same big-ass beefy ribs and brisket that I see in every goddamn American BBQ cookbook or TV show’? 

I don’t know what it is. Maybe the cows and pigs are just bigger over in the States. Maybe they breed special BRISKET BULLS or BABY BACK BOARS. Either way, we want some of that action down under.

As an example, I recently ordered a beef brisket from my butcher. We buy our meat from a local farmer who cuts to order fresh from the farm… real ‘paddock to plate’. He knows his stuff, but just to be sure I also sent him a link to this video from BBQ Ninja Aaron Franklin, demonstrating the sheer size and beauty of this uniquely American cut of meat. 

So imagine my disappointment when I open the delivery, already salivating over the thought of a glorious 6kg /12lb hunk of fatty packer brisket, only to receive a lean 2kg cut with a fat cap that resembled my fifth-grade maths teacher’s combover (it ain't convincing anyone mate).

But never let it be said that Australians do not rise to a challenge! We took Gallipoli, we invented the wine cask and wi-fi (yes, google it), and hell we eat Vegemite for Christ’s sake. We will not surrender. 

So without further ado or adon’t, I smashed some serious salt and pepper rub around that non-brisketty brisket and pitched it onto the smoker. Then I swore some and drank a little whisky and solved other world problems. Weird that it was 8am but hey. 

So to cook this baby, I did the following things. And I’m gonna start using bullet points now. 

Tried to trim any excess fat off (hahahaha)

Warmed to room temperature or close enough

Rubbed it with 50/50 salt and pepper (and that’s it)

Loaded the Traeger with oak pellets and fired to 250F

Popped that brisket on about 8.30am

Started spritzing with apple cider vinegar about 12noon, then every hour

Pulled it off at about 2.30pm (six hours)

Wrapped in foil and shoved it in an esky full of newspaper

Took it out 4 hours later to eat, and holy crap it was good

So my little 2kg mini-brisket turned out ok. It took the knocks, and sure it may have been a little singed around the edges, but at its heart was good old fatty, beefy, barky goodness. And it actually lasted us quite a while, in sandwiches, salads and the like. God knows what we’d do with an actual American-sized brisket. ;-)

Notes to Self

Only a few thoughts for next time…

Use a foil ‘boat‘. Once the rub has set and smoke is fully inhaled (after three hours), sit that baby in a foil bowl to protect the bottom, which got a little crunchy. I don’t think you need to do a full foil wrap at this size and cook time.

 The Bacon & Blue Cheese Slaw was a great side. Made from…

1/2 cup ranch dressing

1/2 tbl sugar

1/2 tbl maple syrup

2 slices bacon, crispy & crumbled

1/4 cup crumbled blue cheese