1 - 1.5Kg Brisket
3 Tablespoons mixed pepper whole
2 Teaspoons coarse salt (rock salt)
3 Tablespoons raw sugar
2 Table spoons Instant Coffee
1/4 of a chinese cabbage (Wombok) thinly sliced
2 Carrots grated
2 sticks of celery chopped
1 large green shallot sliced thinly
1 small red banana chilli, chopped into cubes
handful of rocket leaves
handful of english spinach leaves
Can add herbs of choice mint, basil , coriander are all nice additions chopped or torn
2 tablespoons mayonnaise
vinegar, and or lemon juice
salt 1/2 teaspoon
Pepper 1/2 teaspoon
Mix together and pour over salad you will use, i find keeping remainder of salad without dressing means it will keep longer in the fridge and if we don't eat it in time my chickens or gala will have a nice snack
Laucke Breadmix https://www.laucke.com.au/Catalog/breadmixes/crusty-white-mix-24
1 x 600 flour mix allow the instructions found on the packaging
Can make rolls, loaf or baguette what ever takes your fancy
Step 1 - In a mortar and pestle add the salt and the pepper and grind to a 1mm chunks
Step 2 - Add the coffee and the sugar to the mix and run all over the brisket, making sure its a nice generous coating, if required make more to ensure complete coating of the meat, and leave in a sealed container in the fridge for 2-4 hours
Step 3 - Light your smoker, i use a Ceramic Kamado BBQ (Char-Griller Kamado) typically i use a lump wood charcoal + Cherry Wood chunks
In this cooking season i used roughly 2kg of charcoal, 6-8 chucks of cherry wood.
# Tip when lighting your smoker only use softwoods (pine off cuts un-treated wood) and paper never use any lighter fluid, or petroleum products as these will leave a bad taste in your smoker that will spoil the meat.
Step 4 - Once the smoker is alight, and up to temp, in this cooking season i want the oven to be between 150°c - 200°c for the entire time, place the meat in the middle of the smoker and close the lid and adjust the vents to maximise the smoke retention in your smoker and check the smoker every 15 minutes to ensure the temperature is constant and you have a good amount of smoke being retained.
Step 5 - after 2.5 hours - 3 hours a piece of meat this size should be ready (45 minutes per 500 grams of meat give or take depending on the rare - medium rare - well done), you want to place the meat in a sealed container to rest for 15 - 20 minutes
Step 6 - Slice the meat using a long flat blade, in to 1 - 2mm thick slices and assemble your buns with how you like. For us this is the meat at the bottom, then the coleslaw on top.
Char-Griller Kamado - http://chargrilleraustralia.com.au/products/ceramic-kamado-bbq/
Lump Wood Charcoal - http://chargrilleraustralia.com.au/products/lump-wood-char-griller-charcoal/
Cherry Wood Chunks - https://www.bunnings.com.au/fornetto-3kg-bbq-wood-smoking-chunks-3kg_p0086997