Brisket for beginners

Season the brisket generously with the barbacoa Rub, ensuring an even coating all over.

Allow the brisket to marinate at room temperature for one 1 hour. Prepare your barbecue or smoker for indirect cooking and aim for a steady temperature of 120ºC.

Make a foil parcel for the spices and fill it with bay leaves, cinnamon and coriander seeds. Close it and pierce with a skewer to allow the smoke to escape. Place the foil parcel directly above the flame to create aromatic smoke.

Position the brisket over indirect heat with the thicker tip closest to the heat source. In a spray bottle mix the vinegar and liquid smoke together. After the crust has formed, spray with the apple cider vinegar and smoke mix every 15 minutes.

Smoke the brisket until the internal temperature reaches 65ºC, then remove it from the barbecue. Depending on the size of your brisket this can take up to 4 hours.

Wrap the brisket tightly in aluminium foil and return it to the barbecue. Continue cooking until the internal temperature reaches about 96ºC. Once cooked, rest the brisket for a minimum of 2 hours, before slicing and serving.

Enjoy your perfectly smoked brisket with your favourite sides.