• Preparation
    30 min
  • Cook Time
    4 - 6 Hours
  • Serves
  • Difficulty

behind the recipe

A Smoked Extravaganza

With Jouba's Smoked Brisket and your Pellet, you can prepare a sumptuous feast with ease and enjoyment. Imagine the smoky goodness infusing into the meat, making it fragrant and juicy. It might take all day, but the results are worth every moment.  

But that's not all! Preparing brisket this way doesn't just promise you a delicious meal, it's also a great conversation starter at any get-together. Plus, the accomplishment you'll feel after cooking such a showstopper is unbeatable.



  • 1 x Brisket dried garlic flakes 
  •  Salt and Pepper to taste  
  •  Spices of your choice (I use Robertson Steak and Chops)   
  • 2 x cups made beef stock


Grease the brisket with salt, pepper, and dried garlic flakes.   Grease the brisket with salt, pepper, and dried garlic flakes.  

Cooking Instructions

  1. 1

    Turn on your Pellet and set the temperature to 107°C

  2. 2

    Place the brisket grease-side down in the Pellet and squeeze the "probe" into the thickest part of the meat.

  3. 3

    Smoke the brisket for 4-6 hours until the internal temperature reaches 71°C

  4. 4

    Remove the brisket from the Pellet, add 1-2 cups of beef stock and wrap it in a double-layer foil.

  5. 5

    Smoke the brisket further until it reaches an internal temperature of 96°C.

  6. 6

    Place your wrapped Brisket in your cooler box and let it rest for 2 hours.

  7. 7

    Remove the foil and place the brisket on a wooden board.

  8. 8

    Cut the brisket, against the grain, into 1.5cm pieces.

I enjoy the juicy, tender meat with the perfect modelled fat layer on a steamed Bao Bun and homemade BBQ sauce, pickled red onions and pickled cucumber.

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