Slow-roasted brisket with aromatic spice rub

Name: Slow-roasted brisket with aromatic spice rub
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 8
Ingredients: 2 cups (120g) smoking woodchips (from barbecue and DIY shops); 1/3 cup (50g) each garlic powder and onion powder; 1/4 cup (40g) smoked paprika (pimenton); 2 tsp celery salt; 1/2 cup firmly packed (125g) brown sugar; 2 tbs Dijon mustard; 2 tbs olive oil; Finely grated zest and juice of 1 lemon; 2.5kg beef brisket, trimmed

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Slow-roasted brisket with aromatic spice rub

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by Shannon Bennett

Chef

Nov 01, 2017

Okay, slow-roasting a dish all day might not seem normal, but these days, with great oven technology, leaving the oven on while you’re out is completely safe, and wait until you see the results, says Shannon.

2 cups (120g) smoking woodchips (from barbecue and DIY shops)
1/3 cup (50g) each garlic powder and onion powder
1/4 cup (40g) smoked paprika (pimenton)
2 tsp celery salt
1/2 cup firmly packed (125g) brown sugar
2 tbs Dijon mustard
2 tbs olive oil
Finely grated zest and juice of 1 lemon
2.5kg beef brisket, trimmed

Method

1.

Soak woodchips in cold water for 30 minutes, then drain. Preheat oven to 140°C and line a baking tray with foil.
2.

Combine garlic and onion powder, paprika, celery salt, sugar, mustard, oil and lemon zest and juice in a bowl. Rub paprika mixture all over brisket and place, fat-side up, in prepared tray.
3.

Heat woodchips in a heavy-based ovenproof saucepan over high heat for 10-15 minutes or until darkened and smoking. Transfer pan with woodchips to bottom shelf of oven.
4.

Roast brisket, uncovered, for 2 hours, then cover tightly with foil and roast for a further 4 hours or until very tender. Remove from oven and set aside to rest for 20 minutes, then thickly slice against the grain to serve.