Smoked Beef Brisket

Now we’re getting into the real stuff… Proper smoking! It’s not for the faint-hearted, but don’t let that put you off. The best way to earn your Pit Boss stripes is to keep experimenting and having a go — worst-case scenario, you end up with a load of tasty food to eat!

The very first thing I cooked — literally the day after getting my Kamado — was an 8-hour brisket. Was it a bit ambitious? Definitely. Did it work? Kind of… It was edible, had a decent flavour, but yeah — it turned out a bit dry.

These days, I like to think I’ve cracked it. There’s loads of advice out there, but if you fancy giving it a go my way… scroll on down.

Low & Slow Whole Brisket on the Kamado Grill

With Smoked Mac & Cheese 🧀 + Homemade Slaw 🥗

🔥 Cook Time: 8–10 hours (plus resting)
⏱️ Prep Time: 30 minutes
🧑🍳 Skill Level: Intermediate
🍽️ Serves: 8–12

👋 Introduction

This one’s for the real BBQ lovers — a proper low-and-slow brisket smoked on a Kamado-style grill. It’s a long haul, but the results? Tender, smoky, juicy beef that pulls apart beautifully.

This is the recipe I wish I had when I started out — no fluff, just good tips, good rub, and great sides. I’m using Angus & Oink’s Black Gold rub, and pairing the brisket with a creamy smoked mac and cheese and a fresh homemade slaw.

Let’s get into it…

🥩 Brisket Recipe

🛒 Ingredients

• 1 whole packer brisket (4–6kg) Point and Flat
• Angus & Oink Black Gold rub
• Yellow mustard – hotdog style is best
• Butcher’s paper
• Wood chunks (oak or hickory)
• Water pan (optional but recommended)

🔧 Preparation

1. Trim the Brisket
   Trim off any hard fat and tidy up the fat cap — you want around ¼ inch left on top. – Save all of this and render on the grill or in the oven – perfect tallow for your next cook or roast potatoes.
2. Apply the Binder
   Rub the brisket all over with a light layer of mustard
3. Season Generously
   Cover the brisket evenly with Angus & Oink Black Gold rub. Go heavy — it’s a big cut and can take it. Let it sit at room temp while you fire up the grill.

🔥 Kamado Grill Setup

• Target temp: 110–120°C (230–250°F)
• Fuel: Good quality lumpwood charcoal (long burn)
• Wood: A couple of chunks of oak or hickory
• Setup: Indirect heat with heat deflectors. Add a water pan for moisture and temp stability. If you stand this off the heat deflectors with bunched up foil or copper pipe “T’s” it will stop it evaporating.

👨🍳 Smoking Instructions

1. Place brisket fat side up on the grill. Close the lid and keep temps steady.
2. Smoke until the stall – around 70–75°C (160–170°F internal). This may happen around the 5–6 hour mark. Be patient.
3. Wrap the brisket tightly in butcher’s paper once it hits the stall to power through. Return it to the grill.
4. Continue cooking until the brisket hits 93–96°C (200–205°F) internal temp and probes like soft butter in the thickest part.
5. Remove and rest in an insulated cooler (wrapped in a towel) for 1–3 hours. This step is vital — don’t skip it!

🧀 Smoked Mac & Cheese

🛒 Ingredients

• 500g macaroni pasta
• 50g butter
• 50g plain flour
• 750ml whole milk
• 200g mature cheddar (grated)
• 100g mozzarella (grated)
• 50g parmesan (grated)
• 1 tsp mustard powder
• Salt & pepper
• pinch of cayenne or chipotle powder
• Optional: breadcrumbs for topping

👨🍳 Instructions

1. Cook the pasta until just al dente. Drain and set aside.
2. In a pan, melt butter and whisk in the flour to make a roux.
3. Gradually add milk, whisking constantly until smooth and thickened.
4. Stir in cheese, mustard powder, and seasonings.
5. Combine the cheese sauce with the pasta.
6. Pour into a foil tray, sprinkle with extra cheese and breadcrumbs if using.
7. Place in the smoker/grill for 30–45 minutes during the brisket rest period. Let it pick up a kiss of smoke and get golden on top.

🥗 Homemade Slaw

🛒 Ingredients

• ½ white cabbage, finely shredded
• ½ red cabbage, finely shredded
• 2 large carrots, grated
• 1 small red onion, thinly sliced
• Handful of chopped fresh parsley (optional)

Dressing

• 4 tbsp mayo
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• Salt & pepper to taste

👨🍳 Instructions

1. Mix all the veg in a large bowl.
2. In a separate bowl, whisk together the dressing ingredients.
3. Toss everything together until well coated.
4. Chill until ready to serve.

💡 Tips & Tricks

• 🕒 The Stall: Don’t panic when the internal temp stops rising. Wrap and stay the course.
• 🧊 Rest Time: Letting the brisket rest is just as important as the cook. This redistributes juices and makes it super tender.
• 🥪 Leftovers: Brisket sandwiches, tacos, hash — it’s all fair game.

🧾 Summary

📍 Step	📌 Details
Grill Temp	110–120°C (230–250°F)
Internal Target	93–96°C (200–205°F)
Total Cook Time	8–10 hours
Wrap Temp	70–75°C (160–170°F)
Rest Time	1–3 hours in an insulated cooler 🧊

🍽️ Serve It Up

Slice that brisket across the grain, plate it next to a scoop of smoky mac, and a pile of crunchy slaw. Maybe throw a pickle or two on the side and pour yourself a cold one 🍺. You’ve earned it.