Mesquite BBQ beef brisket

Mesquite beef brisket


4 annoksia


For the brine

  • 80g salt
  • 1kg brisket

For the rub

  • 5 tsp unsmoked paprika
  • 1 tsp freshly ground black pepper
  • tsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ground coriander

To cook the brisket

  • reserved brined brisket
  • 25g reserved rub
  • mesquite smoking chips
  • 200g elderflower vinegar, in an atomiser or spray bottle


To brine the brisket, bring 1 litre of water to the boil and remove from the heat. Whisk in the salt until it has completely dissolved. Set aside to cool completely. Add the brisket to the brine, cover and place in the fridge for 24 hours.

For the rub, combine all the ingredients in a small bowl. Set aside.

To cook, preheat the 4K with 300g charcoal and fill the water container. Light the charcoal and stack it to one side of the BBQ. Place one of the cast-iron grills on the side over the hot coals and the riser grill over the cold side.

Remove the brisket from the brine and pat dry. Coat all sides with the rub and insert the meat probe into the centre of the thickest part of the brisket. Place the brisket onto the riser grill of the BBQ. Add 1 tablespoon mesquite smoking chips onto the hot coals and spray the brisket with elderflower vinegar. Close the hood and continue to top up the mesquite chips and spray the brisket at 30 – 45-minute intervals. Maintain an ambient temperature of 90-110C, topping up the coals from the side, as necessary.

After about 4 hours, a crust should have formed on the outside and the brisket should have reached an internal temperature of 65C. Spray the brisket generously with vinegar one last time and cover the brisket with aluminium foil. Cook for an additional 2 hours, or until an internal temperature of 75C has been reached.

Remove from the grill and allow to rest for 1 hour before serving.