Smoked brisket

• beef brisket↗2.5kg piece kg
• cumin seeds↗1 tsp tsp
• red chilli flakes↗½ tsp tsp
• black whole peppercorns↗1 tsp tsp
• fennel seeds1 tsp tsp
• dried thyme↗1 tsp tsp
• demerara sugar↗2 tsp tsp
• caster sugar↗2 tsp tsp
• paprika↗1 tsp tsp
• onion powder↗1 tsp tsp
• garlic powder↗1 tsp tsp
• mustard powder1 tsp tsp
• salt↗1 tsp tsp

Step-by-step instructions

1. 1

   Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.

2. 2

   Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.

3. 3

   Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.