A delicious smoked beef brisket recipe from Hawksmoor chef Richard Turner, perfect for summer BBQs with friends! Enjoy with a glass of Casillero del Diablo Devil's Collection Red - the soft, spicy and velvety texture and flavours of plum and black cherry perfectly complement the smoky flavour of this delicious smoked brisket!
Many people crutch a brisket, which is to remove when it reaches 70 degrees C and wrap it in tin foil with beef juices and fruit juices, but we do not believe this is necessary as it masks the flavour of the beef and stops a proper bark forming.