Beef

I Bought A £10 WAGYU Brisket From ALDI...

Brisket is the king of BBQ, and when you can find a good one at the supermarket, you've got to give it a go. When I spotted this Wagyu brisket in Aldi, I couldn't believe my eyes - had to try it. At £10, it's worth experimenting with. Now, supermarket briskets can be hit or miss, but with the right technique you can still get excellent results. The key is managing your temperatures and knowing when to wrap.

Cook 4 hours
Serves 6-8
Pit Temp 120
Target 75

Method

  1. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
  2. Preheat your smoker to 120°C (248°F).
  3. Place the meat on the smoker and cook at 120°C for approximately 4 hours.
  4. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
  5. Add some beef stock or liquid to the wrap for extra moisture during the braise.
  6. Continue cooking until the internal temperature reaches 75°C (167°F).
  7. Rest the meat for at least 1 hour before slicing or pulling.
  8. Pull the meat apart using forks or bear claws, discarding any excess fat.
Keep Cooking

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