• 1.5kg brisket flat, raw
Brine
  • 500ml water
  • 500g ice
  • 87.5g salt
  • 56.2g castor sugar
  • 5.7g nitrite/pink salt
  • 2g pickling spice
  • 22.5g dark brown sugar
  • 15g honey
  • 5g garlic cloves
Rub
  • 160g coriander seeds
  • 200g black pepper corns

Step 1

Place all ingredients into a large pot (except the ice, brisket and rub ingredients)

Step 2

Remove from heat and place into a large plastic container

Step 3

Remove from heat and place into a large plastic container

Step 4

Add the ice and mix until cold to make the brine mix

Step 5

Submerge the brisket in the brine and refrigerate for five days to cure

Step 6

Remove the brisket from the brine and refrigerate uncovered to dry out overnight

Step 7

Rub the brisket with a small amount of oil and season with the coriander seeds and black pepper corns

Step 8

Smoke for three hours in a smoker set at 113°C until internal temperatures reach 65°C

Step 9

Remove from the smoker and place in a deep oven tray or dish and fill up to two-thirds with chicken stock or water

Step 10

Cover with a layer of baking paper and tin foil

Step 11

Place in an oven set at 165°C for 3 hours or until tender

Step 12

To finish, slice the meat and place on a serving dish