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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Memphis-Style Smoked Brisket
PREP TIME: 30 mins
COOKING TIME: 4 hrs 15
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
3kg whole beef brisket (point end or flat)
100g Essential Cuisine Street Food Chef American BBQ Style Seasoning
200ml Essential Cuisine Street Food Chef Memphis Champion Inspired BBQ
Olive oil for coating
Salt and pepper to taste
Pit beans, to serve
Golden cornbread, to serve
Method...
1. Preheat your smoker to 120°C. If using an oven, set to 120°C fan/gas 1.
2. Trim any excess fat from the brisket, leaving a thin layer for flavour.
3. Lightly coat the brisket with olive oil, then generously season with Essential Cuisine American BBQ Style Seasoning, ensuring an even rub.
4. Place the brisket fat-side up in the smoker (or on a wire rack in the oven) and smoke low and slow for 8-10 hours, or until the internal temperature reaches 90-95°C and the meat is tender.
5. Once cooked, wrap the brisket in foil and rest for at least 1 hour.
Once rested, unwrap the brisket and slice thinly against the grain.
Generously brush or drizzle with Street Food Chef Memphis Champion Inspired BBQ for that signature sweet, smoky glaze.
Plate up slices of tender brisket alongside a generous scoop of pit beans and a slice of warm golden cornbread.
Offer extra Street Food Chef Memphis Champion Inspired BBQ on the side for dipping.
