Every fortnight, Jason Bathman from Barbeques Galore will share a mouth-watering recipe designed to help you make the most of your barbecue — from quick midweek meals to weekend showstoppers.
Traeger smoked brisket
Ingredients
2kg-3kg brisket, trimmed (Brad’s Magic Meats, Angus brisket)
Four Monkeys Beef rub (Barbeques Galore)
Butchers Axe Beef Injection (optional)
Method
- Set Traeger (pallet smoker) to 110℃ and preheat.
- Lightly coat brisket with vegetable oil or mustard, which allows the rub to stick.
- Season the brisket liberally with the Four Moneys Beef Rub.
- Insert temperature probe/meat thermometer into the thickest part of the meat and place brisket directly on to grill, fat side down.
- Inject brisket with Butchers Axe Beef Injection (optional) every hour until internal temperature reaches 70ºC (about five to six hours). This helps to ensure moist results.
- Once the temperature reaches 70ºC, wrap the brisket in heavy-duty foil.
https://www.traeger.com/learn/how-to-wrap-a-brisket
- Place wrapped brisket back into smoker until internal temperature reaches 98ºC.
- Remove the brisket from the grill and let it rest in foil for at least 30 minutes.
TIP: You can place the wrapped brisket into an Esky or foam box and it will keep its temperature for up to two to three hours, allowing you plenty of time to spend with your guests before serving.
- Unwrap and slice against the grain. Enjoy in a roll with coleslaw, pickles, cheese and your favourite barbecue sauce. Yummo.
Mum’s coleslaw
Ingredients
¼ savoy cabbage, finely sliced
1 red apple, diced
1 small red onion, diced
¼ red capsicum, diced
1 medium carrot, grated
1 cup grated cheese
3-4 slices of pineapple slices, diced
Coleslaw dressing to your liking.
Mix all of the ingredients together.
Serves 4-6 people.
