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About this recipe: A delicious smoked beef brisket recipe from Hawksmoor chef Richard Turner, perfect for summer BBQs with friends! Enjoy with a glass of Casillero del Diablo Devil's Collection Red - the soft, spicy and velvety texture and flavours of plum and black cherry perfectly complement the smoky flavour of this delicious smoked brisket!
Richard Turner says: “The quality of the beef is vital to this dish. It’s an easy recipe to get wrong, but unbelievable when cooked perfectly. Good brisket should have 3-4 weeks hanging on the bone, then another week off the bone. It’s a good idea, if possible, to try this recipe midsummer as the cows will have had a few months of eating the richer spring/summer grass and the beef will have a greater flavour and level of fat running through it than a winter animal”.
Many people crutch a brisket, which is to remove when it reaches 70 degrees C and wrap it in tin foil with beef juices and fruit juices, but we do not believe this is necessary as it masks the flavour of the beef and stops a proper bark forming.