Slow cooked under the Kadai Lid

PREPARE THE BRISKET

Trim the brisket lightly, removing any hard or excessive fat, but leave a thin fat cap to help keep the meat moist during cooking. Rub lightly with olive oil, then coat evenly with the Lumberjaxe Smokehouse Beef Seasoning, pressing it into the surface. Leave to rest for at least 30 minutes, or longer if you have time.

BUILD THE FIRE

Light the Kadai and build a strong bed of hot coals. You will begin over direct heat, then move to a gentler covered cook for the braise.

SEAR AND BUILD FLAVOUR

Place the brisket over the fire and cook directly over the coals, turning occasionally for 30–45 minutes. Let the surface develop a deep colour and light charring, this is where the brisket builds its first layer of true BBQ character.

PREPARE THE BRAISING LIQUID

In your Cooking Bowl, combine the beef stock, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, sliced onion, garlic and black pepper. Stir well to combine.

BRAISE LOW AND SLOW

Place the brisket into the bowl, making sure the liquid comes roughly one-third to halfway up the meat. Cover with the Kadai Lid and move to a gentler heat zone. Cook slowly for 3–5 hours, maintaining a steady moderate heat throughout.

MANAGE DURING COOKING

Turn the brisket every 60–90 minutes so it cooks evenly. Keep the fat side facing upwards for most of the cook, allowing it to render down and baste the meat naturally. Each time you check or turn it, spoon a little of the braising liquid over the surface to keep it moist and build flavour.

CHECK the cook

The brisket is ready when a knife or probe slides in easily and the meat begins to pull apart. This usually happens at an internal temperature of around 90–95°C.

REST AND PULL

Lift the brisket from the liquid and leave it to rest for 20–30 minutes. Once rested, pull or shred the meat into large, soft pieces.

REDUCE AND FINISH

Return the Cooking Bowl to the heat and reduce the braising liquid slightly until richer and more concentrated. Add the pulled brisket back into the liquid and mix well to coat.

SERVE

Serve hot as a dish in its own right, or fold through mac and cheese for a rich smoky finish. The result is tender, flavour-packed brisket with the depth of fire cooking and the softness of slow braising.