1. Trim the fat from the brisket, taking care not to remove too much (since it seals in nutrients during cooking).
2. In a bowl, mix the broth, soy sauce and Worcestershire sauce. (If you have a marinade injector, inject half the mixture into the meat in a grid-like pattern. If not, place the meat and mixture in a deep baking dish and marinate for 12–24 hours.) Pat meat dry. Add spices and rub generously into meat to fully incorporate.
3. Place your brisket in a Presto BBQ—the ideal accessory to transform your traditional BBQ into a powerful smoker. To keep your BBQ brisket moist and stop meat juices from burning and leaving a bitter taste, I recommend pouring your remaining marinade, beef broth or beer into the aluminum pan. Preheat your BBQ to 175 °C (300 °F), fill your chip tray with wood chips and wait for it to start smoking. Once it begins smoking, place your Presto BBQ (containing the brisket) on the BBQ and close the lid. Let smoke for 2–3 hours, adding wood chips as needed. Once the meat reaches an internal temperature of 70 °C (160 °F), cover the Presto BBQ pan with its aluminum lid and shut your BBQ again. Continue cooking to 90 °C (195 °F). Remember: the cooking thermometer should slide into the meat like butter!
4. Once cooked through, let the meat stand in a dish or foil for about 1 hour. The meat will continue cooking slightly as the collagen melts away, making your brisket even more tender and juicy.
5. Finely slice it against the grain.
Chef’s Secret:
• Cook it fat side down! The fat will protect your cut from excessive heat during cooking, producing much better results.
• You can remove the excess surface fat from your brisket, but not too much as it acts as cooking grease. Removing this fat provides better contact between the meat and spices. Also, spice-covered fat melts off and will collect at the bottom of the BBQ instead of flavouring the meat.
• Make sure you have enough charcoal or propane! It can take up to 12 hours to cook a whole brisket, so it would be a shame to run out of fuel before it's perfectly cooked.
• You can cook it between 105 °C (225 °F) and 160 °C (325 °F). A lower temperature means the meat will trap more moisture and take longer to cook.
• Brush spicy BBQ sauce on meat after letting it rest to take it up a notch!
• Injecting the meat lets you marinate it immediately, otherwise you need to marinate it for at least 24 hours.