Beef brisket from the Dutch oven

Préparation

1. We had a whole Black Angus full packer brisket weighing almost 7 kg. In one piece it is of course too large for the Petromax Dutch Oven ft12. Therefore we divided it into three pieces. We used the point for burnt ends. Since the flat was still too large for the Dutch oven, we cut it in half and used the other half for pastrami. The fat cap on the brisket can be completely removed or left on. Since fat also adds flavor, we recommend leaving a thin layer of fat on the brisket. But that is ultimately a matter of taste. The remaining flat (about 2–2.5 kg) is then injected with beef stock and seasoned on all sides with Pit Powder Beef BBQ rub, then vacuum sealed. Afterwards the brisket is placed in the refrigerator overnight so the spices can penetrate better.

2. Even though we are preparing the brisket in the Dutch oven, we do not want to miss out on smoke flavor. Therefore, we first smoked the brisket for 2 hours at 110°C in a Kamado Joe Classic II ceramic grill. We set the grill up for indirect heat using deflector plates and placed three Axtschlag hickory chunks in the embers to create smoke aroma.

3. After 90 minutes, the briquettes for the Dutch oven can be fully lit. 24 Kokoko Eggs are now required. The remaining beef stock is poured into the Dutch oven and a stacking rack is placed inside. The brisket is then transferred from the grill into the Dutch oven and placed on the rack so it does not sit directly in the liquid. Now the GrillEye Pro Plus is used and the brisket is fitted with a temperature probe. The second probe is placed on the cast iron rack to monitor chamber temperature. The probe cables are routed through the cable slot and the Dutch oven is closed with the lid.

4. 10 glowing briquettes are placed under the Dutch oven and the remaining 14 are distributed on the lid. The cooking chamber temperature should not exceed 150°C. Since the temperature inside a Dutch oven always depends on weather conditions and briquette type, the number of briquettes may need to be adjusted up or down.

5. Now the beef brisket in the Dutch oven needs about 4 hours until it reaches a core temperature of 90–95°C. However, brisket should be cooked for tenderness rather than strictly by temperature. When a thermometer probe or knife tip slides into the brisket as if into soft butter, the beef brisket is done. Depending on size and conditions, cooking time may vary. If additional briquettes are needed, place fresh ones next to the glowing ones so they ignite from contact.

6. If the brisket is finished too early, it can be kept warm. Wrapped in foil and placed in a thermal box with hot water bottles, or kept in an oven preheated to 60–70°C, it can be held for several hours. In fact, a resting time of one hour often makes the brisket even better. Finally, slice it against the grain, brush with the cooking jus from the Dutch oven, and serve. Enjoy and have fun recreating it!