GAS AND COAL BBQ RECIPES

Steps:

• Put all the rub ingredients in a food processor and whizz to a powder.
• Using a pastry brush, paint the brisket all over with the mustard and rub well with the spice mix. Wrap tightly in clingfilm and chill for at least 4 hours, but preferably overnight.
• In a jug, mix together the cider vinegar and apple juice and pour into a clean spray bottle.
• Light the barbecue and heat to 150C. Soak the wood chips in cold water.
• Bank all of the coals up on one side, so that the brisket can cook on the other, away from the direct heat.
• If using gas, light one side, leaving one side off, so that this has the same effect.
• Put 2 handfuls of smoking chips onto the coals, or into a metal smoking box directly on top of the gas flame.
• Put the brisket onto the barbecue, fat-side up and spray well with the cider-vinegar mix. Shut the lid. Check the temperature and spray the brisket regularly.
• Add a handful of coals interspersed with more smoking chips every hour or so.
• After 4 hours, wrap the brisket in foil and cook for another 4-5 hours; you won’t need to add smoking chips while it’s wrapped.
• Remove the foil and cook until the internal temperature reaches 94C, giving the meat a final 1-2 hours of smoke.
• Slice and serve with bread, pickles and coleslaw.