Smoked Point End of Beef Brisket with Bone Marrow
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Servings
4
Prep Time
20 minutes
Cook Time
6 hours
We've teamed up with editor of UK BBQ magazine and host of @CountryWoodSmoke, Marcus Bawden, on a delicious cooking method to get the best out of your brisket. He uses whisky chunks and apple wood charcoal for a beautiful smoky finish. Our Organic Point-End Brisket has a lovely covering of fat and marbling throughout making it perfect for cooking low and slow.
Ingredients
Directions
Set your barbecue or smoker to 140°C -150°C
Take your brisket and coat with a generous layer of salt and pepper
Lay your Brisket on the indirect side of your barbecue or into your smoker, the fattier end towards the heat
Smoke at 140°C -150°C for between 6-8 hours
Scoop the bone marrow out from your bones and put it to the side for later
After you have smoked your organic brisket, coat it with the bone marrow and wrap it in tin foil
Pop back into the smoker until all the bone marrow has melted – you will be left with a juicy and tender joint of meat
Let the brisket rest for an hour and serve with the excess juices to enjoy the full succulent flavour