Slow-Smoked Brisket

Trim the fat cap to ~6mm. Apply salt and pepper in equal parts, patting it into the surface — no rub binder needed, the moisture in the meat is enough. Smoke at 120°C with clean oak smoke until the bark sets, around 6 hours.

Wrap in unwaxed butcher paper once the bark is dark mahogany and the internal hits ~75°C. Continue until probe-tender — the probe should slide through the thickest part with no resistance, usually 92-94°C. Rest in a warm cooler for at least 1 hour, ideally 2-3, before slicing against the grain.