Beef Texan-Style Brisket, Grilled Peppers and Corn with Smoky Butter

Bring bold Texan barbecue flavours to your next cook-up with this slow-cooked brisket recipe.

Prep Time: 15 mins
Cook Time: 10+ hours
Serves: 15

Ingredients:

Brisket

1 whole brisket

¼ cup Dijon mustard

¼ cup fine sea salt

¼ cup coarsely ground black pepper

Grilled Peppers and Corn

15 large peppers, like banana peppers

8 corn cobs

Smokey Butter

125g salted butter, softened

1 tsp smoked paprika

1 tsp Worcestershire sauce

1 lemon, zested and juiced

1 garlic clove, finely minced

Method:

Brisket

  1. Trim the whole brisket, leaving the fat cap no more than 6 mm thick. Rub with mustard and season generously on all sides with salt and freshly cracked black pepper.
  2. Set up your Matador Kamado for “low and slow” indirect cooking, pour the hot charcoal into the base. Place the Pizza stones on the lower rack (they act as a heat shield) and set the grill on the top.
  3. Stabilise the temperature between 110°C and 120°C. Place a large foil tray of hot water beneath the cooking grills, on the pizza stone to help maintain moisture throughout the cook. Insert a temperature probe into the thickest part of the brisket, taking care not to place it directly into a pocket of fat.
  4. Place the brisket in the Kamado, close the air vents and cook until a dark, firm bark has formed. This will usually take around 9-10 hours, depending on the size and thickness of the brisket and cooking conditions. Keep checking the temperature and adjust vents or ad charcoal as needed. When the internal temperature reaches approximately 77–82°C and the bark no longer rubs off when touched, the brisket is ready to wrap.
  5. Wrap the brisket tightly in unwaxed butcher’s paper and reinsert the temperature probe. Place the brisket back into the Kamado and continue cooking until the internal temperature reaches 91–96°C and the brisket is probe-tender.
  6. Once the brisket reaches approximately 91-96°C and is probe-tender, wrap it in two layers of foil. Place the wrapped brisket inside an insulated esky and cover it with clean towels or blankets. Allow it to rest for 3–4 hours. This gives the meat time to relax and allows the juices to redistribute.
  7. Slice against the grain and serve.

Grilled Peppers and Corn

  1. Set up your Matador Kamado for direct heat cooking. Add the corn and peppers to the grill and cook, turning until each side is charred and the vegetables are cooked through.
  2. In a small bowl add all the Smoky Butter ingredients and mix until well combined.
  3. Serve the corn and peppers topped with the smoky butter, alongside the brisket.