AT A GLANCE
This shorthand way of making Texas brisket avoids spending 12 hours cooking over coals: the cooking process starts in the oven, then moves to the smoker to finish off. You'll need to begin this recipe 2 days ahead.
|01||Combine spices and sugar with 1 tbsp sea salt flakes in a bowl, season generously with freshly ground black pepper, then rub well into brisket. Wrap in plastic wrap and refrigerate to cure (6 hours-overnight).|
|02||Preheat oven to 150C. Place brisket, fat-side up, on an oiled wire rack in a large roasting pan. Add 500ml water to pan, cover tightly with foil and roast for 5 hours. Transfer brisket to a clean roasting pan, fat-side up.|
|03||Preheat a coal-bedded barbecue to low heat and set up for indirect grilling (see note). Place pan with brisket in centre. Add one-quarter of woodchips, half on each side of barbecue, cover and smoke, basting meat occasionally with pan juices, until brisket is tender enough to shred with your fingers (3-4 hours; add more coals and woodchips to barbecue every hour).|
|04||Meanwhile, for barbecue sauce, process onion, chilli and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat, add onion mixture and sauté until very tender (8-10 minutes), add remaining ingredients and 250ml water and simmer until thick and well flavoured (12-15 minutes). Season generously and adjust vinegar and sugar to taste, then transfer to sterile bottles. Makes 600ml. Sauce will keep refrigerated for 1 month. Bring to room temperature before serving.|
|05||Coarsely shred brisket and serve warm with soft rolls, coleslaw and barbecue sauce.|
Note Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips. Refer to your barbecue manual for instructions.