Ingredients

  • 2.5kg half brisket flat (untrimmed, fat on)
  • Salt
  • Freshly cracked black pepper
  • Cape Herb Smokey BBQ Braai seasoning
  • 1 bag of coals
  • NZ oak or European oak splits

Gear

  • Offset smoker
  • Charcoal starter
  • Meat thermometer/probe
  • 3x aluminium trays
  • Steel rack
  • Butcher paper
  • Oven
  • Chopping board
  • Long, sharp slicing knife

Method

1. Season & Dry Rest (Day Before)

  1. Trim only excess hard fat from the brisket if needed, but keep a good cap for flavor.
  2. Generously season all sides with salt, pepper, and Cape Herb Smokey BBQ Braai seasoning.
  3. Place brisket on a steel rack set inside an aluminium tray to allow airflow and catch juices.
  4. Refrigerate uncovered for 24 hours to dry brine and enhance flavor.

2. Prepare the Brisket (Cook Day)

  1. Remove brisket from fridge, insert thermometer probe into the thickest part, and let sit covered at room temp until ambient.
  2. Light coals in a charcoal starter until white ash appears on top.
  3. Dump coals into the offset smoker firebox.
  4. Let smoker cool down to about 170°C before adding the brisket.

3. Set Up the Smoker

  1. Place one aluminium tray filled with 2 cups water under the grill nearest the firebox (for humidity & smoke absorption).
  2. Place another empty tray beneath the brisket to catch rendered fat.
  3. Add a split of oak to the firebox and let it ignite before closing the lid. You want thin blue smoke, not thick white smoke.
  4. Adjust vents to stabilize smoker temperature between 120–150°C.

4. Smoking Phase

  1. Place brisket fat-side up on the smoker above the drip tray.
  2. Cook slowly until internal temp reaches 75°C (this may take 5–6 hours).
  3. Remove brisket and drip tray.

5. Wrap & Continue Cooking

  1. Place brisket on butcher paper.
  2. Pour reserved rendered fat over the top.
  3. Double wrap tightly in butcher paper.
  4. Re-insert probe and return to smoker.
  5. Cook until internal temp reaches 90–96°C and feels probe-tender (like butter).

6. Rest the Brisket

  1. Preheat oven to 70°C.
  2. Once brisket hits target temp, remove from smoker (still wrapped) and place in oven.
  3. Rest until brisket cools to 70°C internally.

7. Slice & Serve

  1. Remove brisket from paper and transfer to a chopping board.
  2. Using a long sharp knife, slice brisket thinly against the grain for maximum tenderness.
  3. Plate up and enjoy smoky, juicy brisket with your favorite sides.

Cook’s Notes:

    • Keep firebox vents slightly open to maintain clean combustion.
    • Add wood splits gradually (about every 45–60 min) to keep temps steady.
    • Don’t rush the rest — it’s key for juicy brisket