1
Step 1
Mix the pepper, paprika, sugar, salt, garlic powder and onion powder. Pat the meat dry and rub all over.
Grilled
Slow-Smoked Brisket with Pepper Rub
Brisket is cooked slowly at a low temperature until the connective tissue softens and the meat becomes tender. A peppery rub with black pepper, paprika and garlic gives it classic BBQ character.
YOU WILL NEED
Ingredients
- 1.5 kg beef brisket
- 2 tbsp coarsely ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 100 ml apple juice for basting
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Set up the grill for indirect heat and smoking at about 110–120°C. Place the brisket fat-side up.
3
Step 3
Smoke slowly until the meat develops a dark bark. Baste sparingly with apple juice if needed and continue until very tender.
4
Step 4
Rest, wrapped, for at least 30–60 minutes. Slice across the grain.
A DELICIOUS FINISH
What should you serve with it?
Wine or beer
Shiraz or imperial stout
Slow-cooked brisket and pepper rub bring depth, smoke and spice. Shiraz answers pepper with dark fruit; imperial stout brings roasted malt and power. A drink with confidence, in other words.
ALCOHOL-FREE OPTION
Dark grape juice with lime and soda water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.