Hark HK0528 Cooking Manual page 26

approximately 3½ - 4 hours at LOW. To allow a good smoke flavour to develop deep into the meat
and to provide the characteristic "smoke ring", try not to open the smoker doors. At the end of this
time your brisket should sit at roughly 65-70°C (150-160°F).
Remove the brisket and place on a large piece of foil. Spread the thinly sliced onion under the
brisket and pour ½ a can of beer over the brisket. Sprinkle with a little cumin before sealing the
foil. Make sure you seal the foil well. Wrap the brisket in one more layer of heavy duty foil. Replace
the wrapped brisket into the Hark gas smoker at LOW and cook for 5 to 6 hours (depending on
size) until it is fork tender and roughly 95°C (203°F) internal temperature.
If you like a firmer "bark", once the brisket comes close to temperature, you can un-wrap the foil;
pour off the liquid and place it on a BBQ grill. This will dry the bark a little.
REST
Remove the meat from smoker or BBQ, loosen the foil at one end to release the steam and let the
brisket rest for 45 minutes.
After resting the brisket, carefully drain the juices from the foil into a bowl and freeze for 20 to
30 minutes to allow the fat to separate from the reserved juices. Remove the fat from the juices
and discard, then pour up to 1 cup of the remaining juices into a saucepan with your favourite
barbecue sauce and add some of the rub. Stir and heat through to combine into a spicy hot sauce.
Serve the sauce on the side (as not everybody likes a lot of sauce) and consider having a mustard
or horseradish as a condiment.
SERVE
Separate the top and bottom of the brisket, trimming off any undesired excess fat. Slice across
grain into long, thin slices.
TIPS
When selecting a brisket, pick it up and fold it in half. It should be supple enough to touch end to
end after trying a couple of times.
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